I'm seeing RED!
In a good way, of course! :)
As I mentioned in one of my earlier posts, I don't really care much for Valentine's Day. But I do love the food surrounding it. Who wouldn't? I've been seeing so many gorgeous treats on all the blogs I visit and have bookmarked quite a few of them!
Back to our Red Velvet Adventures. Someone asked me this - and so, I must answer - I honestly cannot decide which of the Red Velvet treats is my favorite. They all taste SO good. I guess if I was FORCED to pick a favorite, I would have to say it is a two way tie between this soft-serve ice cream and the whoopie pies! :) But, I hate to discrimate! So I guess I would prefer to stop at 'I love Red Velvet anything'.
Anyhoo, I made this recipe for Red Velvet Ice Cream by modifying my Rocky Road Ice cream base, and it turned out just great. Creamy, velvety smooth ice cream with slightly more than a hint of chocolate. It's just yummy!
The cheesecake sauce was added on a whim. I didn't have a recipe. I just winged it, and it worked out great! The tang from the cream cheese worked perfectly with the sweet ice cream. Hey! What am I doing? Do I really have to convince you that 'Red Velvet + Cream Cheese = Best thing in the world'?! (Look at this guy's face! It says it all, doesn't it?)
Red Velvet Ice Cream
Ingredients
1 can condensed milk
1/8 cup cocoa powder
2 cups heavy cream
1 cup full-fat milk
1 tsp vanilla extract
Red food coloring (desired amount)
Method
1. In a large saucepan, combine the condensed milk and cocoa powder and stir well to combine.
2. Cook on a low heat for 5 minutes until slightly thickened.
3. Take it off the heat, and stir in the cream, milk, vanilla, food coloring and vinegar, and mix well.
4. When the mixture has cooled, refrigerate for at least 4 hours until chilled.
5. Freeze in your ice cream maker, following the manufacturer's direction.
6. When the ice cream has reached the soft-serve stage, stop the machine, and stir in any add-ins you might want to use.
7. Transfer to an airtight container and freeze for at least 2 hours before serving.
To make the cheesecake sauce, whisk 8oz of cream cheese till smooth and creamy. Slowly add enough half-and-half until you get the consistency you want. Add a splash of vanilla and enough powdered sugar to sweeten. I wish I had measured out the ingredients, but it's pretty hard to mess up. Just go slow while adding the half-and-half so you don't end up adding too much.
We made sundaes using Red Velvet Madeleine crumbs, Red Velvet ice cream and the cream cheese sauce, and it was bliss in a bowl... Really, really delicious! I hope you try this recipe!
In case you've missed the other posts, here is a round up of all the Red Velvet recipes on The Harried Cook. Click on the pictures to go to the recipe post.
In a good way, of course! :)
As I mentioned in one of my earlier posts, I don't really care much for Valentine's Day. But I do love the food surrounding it. Who wouldn't? I've been seeing so many gorgeous treats on all the blogs I visit and have bookmarked quite a few of them!
Back to our Red Velvet Adventures. Someone asked me this - and so, I must answer - I honestly cannot decide which of the Red Velvet treats is my favorite. They all taste SO good. I guess if I was FORCED to pick a favorite, I would have to say it is a two way tie between this soft-serve ice cream and the whoopie pies! :) But, I hate to discrimate! So I guess I would prefer to stop at 'I love Red Velvet anything'.
Ingredients
1 can condensed milk
1/8 cup cocoa powder
2 cups heavy cream
1 cup full-fat milk
1 tsp vanilla extract
Red food coloring (desired amount)
Method
1. In a large saucepan, combine the condensed milk and cocoa powder and stir well to combine.
2. Cook on a low heat for 5 minutes until slightly thickened.
3. Take it off the heat, and stir in the cream, milk, vanilla, food coloring and vinegar, and mix well.
4. When the mixture has cooled, refrigerate for at least 4 hours until chilled.
5. Freeze in your ice cream maker, following the manufacturer's direction.
6. When the ice cream has reached the soft-serve stage, stop the machine, and stir in any add-ins you might want to use.
7. Transfer to an airtight container and freeze for at least 2 hours before serving.
To make the cheesecake sauce, whisk 8oz of cream cheese till smooth and creamy. Slowly add enough half-and-half until you get the consistency you want. Add a splash of vanilla and enough powdered sugar to sweeten. I wish I had measured out the ingredients, but it's pretty hard to mess up. Just go slow while adding the half-and-half so you don't end up adding too much.
In case you've missed the other posts, here is a round up of all the Red Velvet recipes on The Harried Cook. Click on the pictures to go to the recipe post.
I hope you have enjoyed this Red Velvet adventure as much as I have!
Have a wonderful week! Take an extra effort this week (and through the year!!!) to let your loved ones know how much they mean to you!
