Red Velvet Ice Cream
This Red Velvet Ice Cream takes all the personality of a red velvet cake and rockets it into summer. Velvety, tangy with plenty of cocoa kick.
Servings: 8 servings
- 250 g caster sugar
- 450 ml double cream
- 250 ml whole milk
- 35 g cocoa powder
- 1 teaspoon vanilla extract
- 1½ tablespoons red food colouring
- 4 egg yolks
- 300 ml buttermilk
- 1 tablespoon lemon juice
Heat the caster sugar, double cream and cocoa powder in a large saucepan and bring to boil. Make sure the cocoa has completely dissolved then remove from the heat.
Add the vanilla extract and food colouring.
Whisk the egg yolks in a large bowl until thick, then pour in the red velvet mixture in a thin stream, whisking all the while until everything has been mixed together.
Pour the red custard into a bain marie, then re-heat. Bring the custard up to 85°C but do not boil.
As soon as it has reached the correct temperature, pour the custard into a bowl set into an ice bath and carry on whisking until the custard cools.
Strain the custard into a large jug and set cling film over the surface to avoid a skin forming. Place in the fridge overnight to chill.
The next day remove the custard from the fridge and add the buttermilk and lemon juice. Pour into your ice cream machine and churn for 20 minutes until the ice cream is a thick milkshake consistency.
Decant into tubs and place in the fridge overnight to finish the set.
Calories: 398kcal | Carbohydrates: 39g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 80mg | Potassium: 211mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1070IU | Vitamin C: 1.1mg | Calcium: 132mg | Iron: 0.8mg