I decided this was going to be the summer I finally got around to getting an ice cream maker. I’ve wanted one for a long time and finally pulled the trigger and bought one. I purchased the Cuisinart 1.5 quart ice cream maker (here) because that is what they had at Bed Bath & Beyond and I didn’t want a 2 quart mixer. Mine is white, but check out this amazing turquoise one here. It is more expensive but I am kicking myself for not getting it.
The first recipe I tried was strawberry. It was no joke the best strawberry ice cream I ever made. Then I went a little koo-koo and tried my hand at corn ice cream. It was surprisingly delightful, but I accidentally spilled too much vanilla extract in the mixture which overpowered the corn flavor. I am going to try it again and if it succeeds I will be sure to publish the recipe.
As the Fourth Of July came upon us I thought it would be fun to do a patriotic ice cream. I didn’t want to do blueberries, and I had noticed a recipe for cheesecake ice cream in the recipe book that came with the ice cream maker. I thought it would be heavenly to make a cream cheese ice cream and then mix in red velvet cake. I figured the ice cream base would mimic the cream cheese frosting in a typical red velvet cake and then the crumbles would add the bright festive color and excellent texture. I Googled around to see if anyone else had tried this before, and of course they had. I read through a few recipes and decided it just might work. Turns out the concoction was out. of. control. amazing! You have got to try it!
Red Velvet Ice Cream
(adapted from the recipe that came with the ice cream maker)
12 oz cream cheese, room temperature
1.25 cups granulated sugar
1/2 tsp salt
1/4 cup mascarpone, room temperature
1 cup whole milk, room temperature
1/4 cup sour cream, room temperature
Put the cream cheese into a bowl of a stand mixer and mix on low using the paddle. Scrape down the sides and add the cream while mixing on low. Add the sugar and salt while still mixing. Stop occasionally to scrape down the sides. Continue with the mascarpone and sour cream and stop when everything is well blended with no lumps. Pour into container and refrigerate for at least 1-2 hours or overnight.
After the mixture is cold, pour into the frozen bowl (part of the ice cream maker) and mix in maker until thickened- 15-20 minutes.
While the ice cream is cooling down in the fridge, make the red velvet cake. I used a box mix and just followed the directions. Make sure there is enough time for the cake to completely cool and then crumble into a bowl. I chopped the cake into 1″ pieces and then used my hands to crumble them in half.
Fold the cake crumbles into the ice cream after it has gone through the ice cream maker. It looks really thin here, but it is because I took too much time taking pictures and stuff. If I did this without the photos the mixture would be a little thicker. Then pour the whole thing into a container and freeze for at least 5 hours, but preferably overnight.
Once the whole thing is frozen you can take it out and eat! I thought the cream cheese ice cream was delicious on its own, but the red velvet cake crumbles really elevated this ice cream from plain Jane to totally amazing.
Now that I’ve got an ice cream maker I foresee an abundance of ice cream recipes. I think my next concoction will be almond ice cream with amaretto soaked fresh cherries. Yum! So have you ever made ice cream at home? If so what is your favorite flavor and what is the strangest blend you have come up with?