Author Notes
While this ice cream is a deep red, the beet flavor is subtle--most people won't notice it unless it's pointed out. However, along with the buttermilk, they add a subtle, almost fruity counterpoint to the cocoa and vanilla that makes the ice cream especially appealing. They’re also much preferable in my mind to the bottle of food coloring typically used to color a red velvet cake. This recipe was partially inspired by the recipe at http://www.yumsugar.com/Red-Velvet-Ice-Cream-Recipe-15225143. I previously posted this recipe at http://heightseats.com/2011/07/red-velvet-ice-cream/ —Heights Eats
Ingredients
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1/3 cup
pureed cooked beets (boiled in water just to cover or roasted)
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1 1/2 cups
whole milk
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4 teaspoons
cornstarch
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2 ounces
cream cheese
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1/8 teaspoon
fine sea salt
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1 1/4 cups
heavy cream
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2/3 cup
sugar
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2 tablespoons
light corn syrup
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3 tablespoons
cocoa powder
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1/4 cup
buttermilk
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1 teaspoon
vanilla
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1 teaspoon
vinegar
Directions
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Combine 2 TB whole milk with the cornstarch in a small bowl. Set aside.
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Mix together cream cheese and salt in a metal bowl.
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Heat cream, remaining milk, sugar, corn syrup and cocoa powder until boiling. Boil for four minutes
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Remove from heat and add cornstarch mixture. Return to the boil for one minute, until thickened slightly.
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Gradually add cooked mixture to bowl with cream cheese and whisk until combined.
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Mix in beets, buttermilk, vanilla and vinegar.
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Chill and churn in ice cream maker.
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