Happy Valentine’s Day friends! I know, this day is so overdone, but I’m always in for a day that’s going to celebrate love. So go overboard and celebrate it! Do we go crazy here? Certainly not. But I do love a good theme and love is a theme I can get behind. This dessert is indulgent. Like waaaaay indulgent. But it’s also delicious in a way that words cannot describe. I feel like red velvet is something people either love or hate, it’s flavor is interesting. I will admit I am not an uber red velvet lover, but I do love ice cream. Homemade ice cream is a labor of love. There is so much waiting. It’s almost torture. One of the most important lessons I’ve learned is this really should be a two day process. Let your liquid chill overnight. It’s supposed to be cold when you put it into your ice cream maker. I think letting it sit even 4 hours is not quite cold enough. Just let it settle overnight and the result is amazing. The flavors here are different than a red velvet cake. For me there were more hints of chocolate here, with the cream cheese frosting swirled in and the custard like ice cream base, this dessert is one for those special moments. I do think people who are not into red velvet would also really enjoy this. The cream cheese frosting alone is worth trying this out.
Homemade Royal Velvet Ice Cream
For the ice cream
- 1 1/2 cups heavy cream
- 3/4 cup plus 3 tbsp sugar, divided
- 1 1/2 tbsp unsweetened cocoa powder
- 6 large egg yolks
- 1 1/4 cups buttermilk
- 1 tbsp (basically the tube) red food coloring
- 1 tsp vanilla extract
For the cream cheese frosting swirl
- In a medium saucepan, combine the heavy cream, 3/4 cup of sugar, and cocoa powder. Heat over medium-high heat, whisking occasionally, until warmed through and the sugar and cocoa have dissolved into the cream. Meanwhile, in a large measuring cup, combine the egg yolks and remaining 3 tbsp of sugar. Whisk until smooth. Once the cream mixture is warm, slowly pour it into the measuring cup with the egg yolks, whisking constantly to temper the eggs. Return the egg/cream mixture to the saucepan and heat over medium high heat.
- Cook the egg mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula. Pour the mixture through a strainer into a bowl or storage container. Stir in the butter milk, food coloring, and vanilla. Cover and chill in your refrigerator overnight.
- Just before you are ready to freeze the ice cream, make the frosting. Combine the cream cheese and butter in the bowl of your electric mixer. Beat on medium-high speed until it's light and fluffy. Add in the confectioners' sugar and mix on low speed until just incorporated. Blend in the vanilla and heavy cream. Increase the speed to medium-high and beat for 2-3 minutes.
- Freeze the ice cream according to the manufacturer's instructions. Transfer to a storage container alternating layers of ice cream and frosting. Transfer to the freezer and freeze until firm.
Recipe from Everyday Annie.