Red Velvet Ice Cream with Brownie Chunks


Happy Birthday to me. Today is a collaborative post between Dave and me, he made this recipe (he's our resident ice cream maker), but I'm putting together the introduction. I've had a fabulous birthday week already due to all of Dave's planning. Rather than create some sort of a cake for my birthday post this year, I wanted to do something a little different. We love using our ice cream maker and thought that this red velvet ice cream would do the trick. It has all the trappings of traditional red velvet cake in delicious, creamy, frozen treat form.

Other Birthday Blogs:
Cake Batter Cupcakes
Birthday Cocktail

Recipe from Cake 'n' Knife.

Ingredients:

-1.5 cups heavy cream
-1 cup buttermilk
-0.5 cup sugar
-1.5 tablespoons cocoa powder
-5 drops red food coloring
-1 teaspoon vanilla extract
-Pinch of salt
-5 egg yolks
-1 cup small chunks of brownie

In a saucepan on the stove top, mix the cream, buttermilk, 0.25 cup sugar, cocoa powder, food coloring, vanilla, and salt. Stir and heat the mixture at medium heat until it comes to a simmer and the sugar has dissolved. When this is accomplished, remove from heat.

Meanwhile, separate 5 eggs and reserve the yolks. Save the egg whites -- add another whole egg and scramble for a lighter breakfast that still keeps some of the additional flavor and texture of the one added yolk. Beat the yolks with the other 0.25 cup sugar.

Once the initial cream mixture step is complete, temper the egg yolks by stirring about 0.5 cup of the cream into it. This is intended to raise the temperature of the eggs without cooking them. Now pour the eggs into the saucepan with the cream mixture, reheat on medium and simmer for 2 or 3 minutes, stirring regularly.

Put the ice cream base in the freezer so that it can cool completely. After half an hour, pour the cooled mixture into a home ice cream maker, and let churn for 15 to 20 minutes. When it starts to get really thick, add the brownie chunks and let them fold in, or help with a small rubber spatula. For the brownie chunks, grocery store bakery brownies serve perfectly, cut into pieces.

Transfer the ice cream to a loaf pan and put it in the freezer. It's good now, but it will firm up even more after a few hours on ice.


  

This recipe makes about 6-8 servings of delicious red velvet style ice cream -- perfect for a birthday party!

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