After making the milano cookies I had six left over egg yolks laying around. Egg yolks can be hard to use up. I have no problem using leftover egg whites in omelets, but an egg yolk omelet just doesn’t sound right, or healthy.
You know what does sound right? Ice cream. It may still be snowing here in New York, but it’s time for some good ice cream, especially ice cream that uses up all those egg yolks.
I’ve had red velvet ice cream at Shake Shack and although this is hard to admit due to my ardent love for Shake Shack, their red velvet ice cream was disappointing. It tasted more like cream cheese ice cream with some red velvet cake crumbs thrown in. Not cool Shake Shack, not cool.
This IS red velvet ice cream. The tangy-ness from the buttermilk shines through and the color is spectacular. This tastes like red velvet cake. And I hope you have noticed the cream cheese frosting swirl, because that my friends, takes the cake, literally. The ice cream is fantastic on its own, but when rich, creamy, stick-to-your-teeth cream cheese is swirled throughout the red velvet ice cream, there is no competition.
Ruth, Andrea, and I have all been eating the ice cream spoonful by spoonful from the freezer. We are completely savoring every bite and we want to make it last for as long as possible. Besides the mint ice cream with brownies and chocolate, this is the best ice cream I’ve made. The mint ice cream only wins because of my partiality to mint & chocolate. If you have an ice cream maker, do yourself a favor and whip up a batch of this ice cream!
One Year Ago – Bellini Cupcakes
Red Velvet Ice Cream
Adapted from Annie’s Eats
Yield – 1 quart
1 1/2 cups heavy cream
3/4 cup + 3 tablespoons sugar
1 1/2 tablespoons dark cocoa powder
6 large egg yolks
1 1/4 cup buttermilk (I used 2% milk with the juice of 1/2 a lemon to equal 1 1/4 cups with no problem)
generous squirt of red gel food coloring
1 teaspoon vanilla
2 tablespoons cake batter vodka
4 ounces cold cream cheese
2 1/2 tablespoons unsalted butter, room temperature
1 1/4 cups powdered sugar
1 tablespoon vanilla
2 tablespoons heavy cream
Place the bowl of your ice cream maker in the freezer the night before.
Stir together 1 1/2 cups heavy cream, 3/4 cup sugar, and cocoa powder in a medium saucepan and heat until the sugar is completely dissolved.
Meanwhile whisk together the egg yolks and 3 tablespoons of sugar until pale yellow in a separate bowl.
While whisking the eggs, drizzle in the hot cream. Pour the whole mixture back into the saucepan and heat until everything thickens.
Pour the mixture through a fine sieve into a clean bowl and whisk in the buttermilk, food coloring, vanilla, and vodka.
Refrigerate until cool or overnight.
Pour the mixture into your ice cream maker and churn according to your manufacturer’s directions. While the ice cream is churning, make the cream cheese swirl.
In a small food processor cream together the cream cheese and butter until smooth and well combined.
Add in the powdered sugar, vanilla, and cream and mix until smooth.
Place the cream cheese into a piping bag for easier swirling.
Once the ice cream is churned, place half of it in your container. Pipe zigzags of cream cheese and swirl slightly with a knife. Repeat with the rest of the ice cream.