The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Lucky Peaches

April 12, 2012

Oh, what to say about this Red Velvet Cake Ice Cream…The first taste was unusual. The second, “this really tastes like cake!” The third? “ I don’t know about this..” The fourth – “You are not throwing this away, you made corn syrup and fudge sauce from scratch!”

Last night I decided, officially, that I like it.

Does it maybe need some cream cheese ice cream stired into it? Yes, without a doubt. But is it rich, delightful, cakey and completely satisfying without it? Duh!

The original recipe only made one pint. Once I realize this I immediately doubled it because a pint is next to nothing.

I only adapted slightly from the original Momofuko recipe, tossing in about ½ cup of heavy cream when tasting and being frightened by the overwhelming buttermilk/vinegar taste. Turns out, ice cream base isn’t that good when warm. Also, I was out of red food coloring, so right now it’s not so much RED velvet as it is velvet.

Just a quick note on the cake scraps. If you are anything like me, I’m sure that at some point you have made yourself a chocolate cake. Sometimes you just need to. Lucky for me, I made one soon after first reading this book so I knew to throw the leftover crumbs in the freezer. I also threw a whole slice in there just for a good measure. It’s times like these when it comes in handy. If you just think it’s ridiculous to make chocolate cake I’m sure a high quality chocolate pound cake would do in a pinch. No icing.

Fudge Sauce
1 ounce of 72% dark chocolate (I used Mast Brothers Brooklyn Blend)
2 tbsp cocoa powder
1/8 tsp kosher salt
¼ cup glucose (2 tbsp corn syrup)
2 tbsp sugar
¼ cup heavy cream

1. Combine chocolate, cocoa powder and salt in a medium bowl
2. Combine glucose, sugar and cream in a saucepan and stir while bringing to a boil over high heat. Once it boils, immediately pour into bowl with chocolate. Let sit for 1 minute
3. Slowly whisk the mixture increasing your speed every 30 second or so. After 2-4 minutes you should have a glossy, silky smooth mixture.

Ice Cream

1 gelatin sheet (sub ½ tsp powdered gelatin) – I completely left this out but, please let me know how it turns out.

2 cups Milk
1 whole recipe of fudge sauce (see below)
½ cup cocoa powder
4 tbsp sugar
2 tbsp glucose (sub 2 tsp corn syrup)
2 tbsp white vinegar
2 tbsp buttermilk
4 tsp red food coloring
2 tsp kosher salt

1. Soak gelatin sheet in a small bowl of water until it has become softened, approximately 1-2 minutes.
2. Squeeze excess water out and whisk in a small bit of warm milk. Transfer gelatin mixture to a blender adding remaining milk, fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food coloring, salt and puree until smooth and even. The cake scraps need to soak up all of the liquid so blend away!
3. Pour mixture through a fine-mesh sieve into the ice cream maker and churn for approximately 20 minutes. Keeps in the freezer up to two weeks.


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