I have never heard of this ice cream until a friend asked me to make some for his family. I must admit, it’s pretty tasty.
RED VELVET CAKE ICE CREAM
*4 egg yolks
*1/2 cup granulated sugar
*1 tablespoon corn starch
*2 cups whole milk
*1/2 teaspoon pure vanilla extract
*2/3 cup heavy cream
*1 tablespoons maraschino cherry juice (optional)
*1-2 cups red velvet cake, cut into small chunks (2 cup cakes)
~In a large bowl, place eggs, granulated sugar, and corn starch.
~Whisk until smooth and a light yellow and set aside.
~Pour milk into a saucepan.
~Heat over medium heat until mixture becomes very hot, but not a boil.
~Stir in vanilla extract.
~Slowly drizzle a small amount on milk into egg mixture, whisking vigorously as you drizzle the hot milk in.
~Drizzle a little more hot milk, whisking vigorously.
~Slowly drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.
~Pour mixture back into saucepan.
~Cook over medium-low het, stirring with a wooden spoon.
~Cook until mixture thickens some and will coat the back of a wooden spoon (do not allow it to boil).
~Pour mixture into a bowl and stir in heavy cream and maraschino cherry juice.
~Cover bowl and refrigerate for at least 3-4 hours or until mixture is completely chilled.
~Pour chilled mixture in to the chilled ice cream maker bowl.
~Churn for 25-35 minutes.
~Add red velvet cake and allow to churn for 2 more minutes (or just fold it in).
~Place ice cream into an air-tight container and freeze for 3-4 hours.
*you can make the red velvet cake from scratch or Duncan Hines has a good boxed one.