Red Velvet Ice Cream

Name: Red Velvet Ice Cream
Yield: Makes about 450 g (1 pint)
Ingredients: 1 gelatin sheet; 220 g milk (1 cup); 1/2 recipe Fudge Sauce (page 136); 50 g Chocolate Cake “scraps” (page 141) (1/2 cup); 35 g cocoa powder, preferably Valrhona (1/4 cup); 25 g sugar (2 tablespoons); 25 g glucose (1 tablespoon); 12 g distilled white vinegar (1 tablespoon); 12 g buttermilk (1 tablespoon); 8 g red food coloring (2 teaspoons); 4 g kosher salt (1 teaspoon)

December 14, 2011

We use cake scraps in our kitchen for just about anything. Really. Even ice creams, where they add body, texture, and depth of flavor. We put chocolate cake scraps in the red velvet ice cream because we want it to taste like red velvet cake. We also like to take it too far and swirl red velvet ice cream with cream cheese frosting ice cream.

Recipe notes

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