I promised some of you that I would post a ice cream recipe. So, in keeping with that promise, here’s a sneak peak at what you can expect from 101 Gourmet Ice Cream Creations (summer 2012).
The Red Velvet
This recipe will stand the test of time. It’s perfect in every way.
Makes approx. 1 quart of prepared ice cream.
2 egg yolks
¾ cup sugar
2 cups heavy cream
1 cup 2% milk
1 tsp. pure vanilla extract
1/2 cup red velvet cake mix
1 tsp. red velvet emulsion (optional)
Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and
fluffy. Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.
Whisk together until completely combined. Cook your custard mixture on medium heat stirring constantly until it reaches 160 degrees. Then chill in your fridge until cold, best if overnight.
Whisk in your red velvet cake mix, and the red velvet emulsion (optional).
Transfer your chilled cream liquid into your ice cream machine and make according
to manufacturers directions.
There’s always room for ice cream!