Red Velvet Ice Cream (#49)

13 02 2013

Red.  This week is all about red.  First off, we rang in the Year of the Snake for Chinese New Year on Sunday.  In Chinese culture, the colour red symbolizes good fortune and joy.  During the 15 days Chinese New Year is celebrated, red envelopes, red lanterns, red paper-cuts, and other red decor abound.

And then there’s Valentine’s Day tomorrow.  Definitely not a day I’m rah rah rah about, but an occasion that many enjoy.  Red hearts, red roses, red, red, red all around.  A red ice cream is befitting for this week.

Back in Week #39, I made the most gorgeous red ice cream: Beet and Orange Ice Cream.  I’ve been racking my brain all week trying to figure out what other intensely red ice cream recipe I can develop.  I was inspired by the idea of Red Velvet Cake — layers of red-tinged chocolate cake and cream cheese frosting — but after poking around online, I realized that Red Velvet Cake recipes typically call for a ridiculous amount of red food colouring to tint the cake red.  Some recipes call for a WHOLE BOTTLE of colouring!  Adding chemicals to my ice cream recipes is the last thing I want to do!  Fortunately, I came across Bake Cakery’s post on Red Velvet Cake made with beets.  This was the perfect inspiration to use beets in another ice cream recipe and in a way that will lead to a completely different taste.  Beets + cocoa + cream cheese = all natural Red Velvet Ice Cream bliss!

I used 1.5 cup of grated beets in this recipe (compared to the 2 cups used in my Beet and Orange Ice Cream recipe) to make sure the taste of beets would not be overwhelming.  A 1/4 cup of natural cocoa powder introduces just enough of a chocolatey taste to the ice cream, and half a brick of cream cheese pays tribute to the cream cheese frosting traditionally used to frost a Red Velvet Cake while adding a subtle tang.

grated beets

Instead of using red food colouring to tint the ice cream red, this recipe uses grated beets!

The ice cream turned out reddish-brown — definitely not the same luscious red as my Beet and Orange Ice Cream or the deep garnet colour of a traditional Red Velvet Cake made with food colouring.  I was a little disappointed in the colour, but it was a small price to pay to not add any food colouring to the recipe.  If you want your Red Velvet Ice Cream to have a more brilliant red colour, go ahead, add a few drops.  Your secret is safe with me!

Red Velvet Ice Cream (makes about 1.5 L)

1.5 cups grated beets
1/2 cup water
125 g cream cheese
1/4 cup natural cocoa powder
Juice of half a lemon
3 cups half-and-half cream, divided
2 eggs
3/4 cup white sugar
Pinch of salt Read the rest of this entry »





No Fudge All Crunch Ice Cream Cake

15 04 2012

For the last five years, Tavis and I have celebrated our birthdays with our good friends Jenn and Lee.  Tavis and Jenn’s birthdays are in January, and Lee’s and my birthday are in April.  Our January Babies and April Babies events have become a special tradition, always involving a delectable home cooked meal and a special order Dairy Queen ice cream cake that has “less fudge and more crunch” (we find the fudge to be a tad sweet).

For the uninitiated, DQ ice cream cakes are made with layers of vanilla and chocolate soft serve, dark, thick fudge, and chocolate cookie crunch.  They put me in an incredible happy mood.  Since I’ve embarked on a year of ice cream making, I figured I’d be given some latitude if I deviated from the norm of purchasing a DQ cake for April Babies this year and, instead, *made* an ice cream cake  — one with no fudge and all crunch, to satisfy my recent Oreo cookie craving.

This recipe takes a bit of planning.  Make both ice cream custards on Day 1, crank the ice cream and assemble the cake on Day 2, serve the ice cream cake on Day 3.  Patience, patience, I assure you it is worth it!

No Fudge All Crunch Ice Cream Cake

No Fudge All Crunch Ice Cream Cake (Makes about 2 L)

1 cup of finely crushed Oreo cookies (about 12 cookies, whirled around in a small food processor)
1 recipe vanilla ice cream*
1 recipe chocolate ice cream*
10 coarsely chopped Oreo cookies

* Since we were going to be eating oodles of cake, I lightened up both recipes by substituting whole milk for the whipping cream (no change to the amounts of half and half).  If you prefer an ultra premium ice cream cake, you can stick with the original recipes.

Read the rest of this entry »








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