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Southern Stories
Jan 27/17

Ice Cream: Red Velvet, with that Slow Southern Style Posted by: Aaron Stearns | 0 Comments

I’m one of those few people who crave — and devour — ice cream all year long. Even if it’s 3 degrees outside, if I’m craving it, I’m going to crank up the heat and enjoy an ice cold chocolate milkshake without any hesitation. But now that the temperature is warming and the sun is shining, my ice cream maker will really be working overtime. My first flavor of the season is this glorious red velvet with cream cheese frosting swirl. I mean, I could probably stop right there because you’re already hooked, but I’ll go on and give you a little background on my love for red velvet. Red velvet is very popular in the South, and was immortalized in the classic movie Steel Magnolias when the groom’s cake was red velvet … in the shape of an armadillo.

Red velvet is a bit mysterious because the flavor is chocolate, but you wouldn’t guess it with that deep, red color. Now, moving on to this ice cream — it is rich, creamy, and have I mentioned SWIRLED WITH CREAM CHEESE FROSTING? Now run, don’t walk, and crank up that ice cream maker …


Slightly adapted from Annie’s Eats
Yield: about 1 quart

For the ice cream:
1½ cups heavy whipping cream
¾ cup plus 3 Tbsp. sugar, divided
1½ Tbsp. unsweetened cocoa powder
6 large egg yolks
1¼ cups buttermilk
2 tsp. liquid red food coloring
1 tsp. vanilla extract

For the cream cheese swirl:
4 oz. cream cheese, cold
2½ Tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
1 Tbsp. vanilla extract
2 Tbsp. heavy whipping cream

In a medium saucepan, combine the heavy whipping cream with ¾ cup of sugar and cocoa powder. Heat over medium-high heat, whisking occasionally, until warmed through and sugar and cocoa have dissolved into the cream. Meanwhile, in a medium bowl or a large liquid measuring cup, combine egg yolks and remaining 3 tablespoons sugar. Whisk until smooth. Once the cream mixture is warm, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.

Return the egg-cream mixture to the saucepan over medium high heat. Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.) Pour the custard through the strainer into a bowl. Stir in the buttermilk, red food coloring and vanilla. Cover and chill thoroughly in the refrigerator.

Just before you are ready to freeze the ice cream, make the cream cheese frosting. Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2 minutes. Add in the confectioners’ sugar and mix on low speed just until incorporated. Blend in the vanilla and heavy cream. Increase the speed to medium-high and beat 2-3 minutes more. Transfer the frosting to a large plastic storage bag, and cut 1/4 inch off a bottom corner to pipe the frosting through. Freeze the ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer to a storage container, alternating layers of ice cream with layers of frosting. Transfer to the freezer and freeze until firm. Eat and enjoy!

Lindsay Coon is the food blogger and cooking hobbyist behind Lindsay’s Menu.



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