This recipe is a repeat of last summer’s ice cream post from when I first started blogging. I looked back and was pretty much repulsed by the look of my photos. I knew it was time to do it over. I would show you a thumbnail so you can compare the two but I rather not; too embarrassed. So, this time with a better camera, better lighting and learned tricks on how to shoot frozen desserts without having it melt everywhere, I think I did a better job.
Nevertheless, despite the atrocious look of the previous photos, this ice cream is one I can say I love! And what matters even more, Wes loves it too. He claims he doesn’t have much of a sweet tooth, I think he just has better control than myself, but as soon as I told him he could have it, boyyy did he dive right in!
With his lips stained red and a huge smile greeting me at the door, I immediately knew what he had. And believe me when I said he dove right in because he didn’t hesitate after I told him just 15 minutes away from home entering the 1 train. And you see, I love that. It brings true joy to know he enjoyed something I made. We all know he’s my toughest critic.
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 3/4 cup heavy cream
- 1 tablespoon red velvet extract or red food coloring
- In medium bowl, whisk sugar, cocoa and salt.
- Add milk, cream and extract and whisk until combined.
- Cover red velvet mixture and refrigerate for 1-2 hours or overnight.
- Pour into the ice cream machine according to the manufacturer’s directions. NOTE: if recipe calls for more batter than your machine’s limit, divide batter. Remember freezer bowl must be cleaned and refrozen prior to each subsequent use.
- For thicker ice cream, place into an air tight container and freeze for 2 or more hours.
- If making by bag version, you may follow the same quantities of ingredients. Divide batter into smaller portions into the sandwich bag to prevent overflow.
Red Velvet Ice Cream created by URBAN BAKES.