Thank you for your patience. I have finally made it back to the blog. Life in New Orleans has been busy. I won’t bore you with the details, but one exciting piece of news is that I will be moving back to Maryland near my family. Although my move will mean no more posts about exciting times in New Orleans, I am sure I will find new and fun adventures in Maryland. Thanks for joining me the last three years while I explored what New Orleans had to offer.
Recently I have been working on getting my ice cream to the public, and I started a company and website to promote my ice cream – Urban Scoops Craft Ice Cream. A few weeks ago, I tweeted my fans and encouraged them to make ice cream requests to share at Mardi Gras parties. One such request was for Red Velvet Ice Cream. I warned the requester that I had never made the flavor before, and she told me to go for it anyway. The first version was a swirl of chocolate and cream cheese ice creams. Although good, it wasn’t really red velvet. The second time was more successful, as I made a “reversed” version of red velvet cake – cream cheese ice cream with bits of red velvet cake mixed in.
Enjoy! And welcome back:)
Red Velvet Ice Cream
Makes just over 1 quart
12 ounces cream cheese
1 1/2 cups sour cream
1 cup sugar
1/2 cup heavy cream
1/2 cup buttermilk
1/4 teaspoon vanilla extract
Pinch of salt
3 red velvet cupcakes without icing (sample recipe here)
Prepare cupcakes and cool completely.
Cut cream cheese into smaller pieces and place in a blender or food processor. Add remaining ingredients (sour cream through salt) and blend until smooth. Chill the mixture thoroughly (at least 2 hours).
Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Cut cupcakes into 1/2 inch pieces. Sprinkle a layer of cupcake pieces into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of cupcake and ice cream until the container is full, topping with a few pieces of cupcake.
Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
FOODESSA says
This is certainly a great way to use a few leftover cakes…with a tinch of red of course ;o)
I'm glad to have discovered your site…especially with my close relationship to ice-cream.
Flavourful wishes,
Claudia
Pamela says
Made this last night. I love that the cream cheese flavor stands out in the ice cream. The flavor of the ice cream was also quite tart and I was not expecting that. I liked it, but I was wondering if that was intended or perhaps I did something wrong.
Lindsay says
Pamela – It doesn't sound like you did anything wrong. The base is somewhat tart/sour due to the sour cream and the buttermilk. It is supposed to be that way. You could substitute regular whole milk for the buttermilk to cut back on the tartness.