Valentine’s Day Ice Cream Ideas

14 02 2013

All righty — the Official Taster and I don’t celebrate Valentine’s Day, but I know many of you do and LOVE every minute of it!  So I’ve put together a collection of pink and red ice cream recipes I’ve developed over the past 49 weeks.  Click on each photo for a link to the recipe.  If you and your special someone don’t have any plans this evening, why not have a date in the kitchen and whip up a batch of Valentine’s ice cream?  Don’t have an ice cream maker?  Click here for some tips on how to make ice cream without one!

strawberry rhubarb ice cream

Week #14: Strawberry Rhubarb Ice Cream

bowl of raspberry cheesecake ice cream

Week #19: Raspberry Cheesecake Ice Cream (egg-free)

blackberry ice cream

Week #25: Wild Blackberry Ice Cream

Hungarian plum dumpling ice cream

Week #26: Hungarian Plum Dumpling Ice Cream

cranberry orange ginger ice cream

Week #31: Cranberry Orange Ginger

Beet orange ice cream

Week #39: Beet and Orange Ice Cream

pomegranate ice cream

Week #46: Pomegranate Ice Cream (egg-free)

Red Velvet Ice Cream, Red Velvet Cake Ice Cream

Week #49: Red Velvet Ice Cream

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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 »








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