Tuesday, 19 August 2014

Red Velvet Ice Cream

If you have been following my two blogs these past years, you will know that I am not a big fan of food coloring.  I try not to feed so much artificial food coloring to my kids especially when they were young.  

I am not sure whether it is because of this reason but I do notice that many kids are having eczema these days.   Try sitting in a school canteen and watch the kids, you will noticed a fair amount of them having this skin problem.  My dad for one, is sensitive to food colourings.

Now back to this recipe that I am going to attempt.  I chanced upon this Red Velvet Ice Cream recipe while blog reading.  

I am not crazy over red velvet cake as it uses a fair bit of red colouring that it will actually get you worried but I got curious if it comes in the form of ice cream.

With some red dragon fruit in the fridge, my brain started to think whether I can possible recreate this recipe in a much healthier version.

I was trying also not to incorporate water into the ice cream as it might develop those icy texture.

Thus I was thinking if I seep the fruit in the cream to extract the colours, will it work?  

To sit there just thinking about it is just waste of time, let's get the act together to see the result.  

Findings: I couldn't get a dark red in the cream.  It turned out only pink.  Guess red and white is pink and I should have known better.  So to intensified the colour, I added slight under ½ tsp of red colouring.  

Well it is better than putting in 2 - 3 tbsp of red colouring isn't it?  

Hubby said it did taste like red velvet cake and I agree with him too.  

What you need:

1 cup heavy cream
3 egg yolks
56g sugar (sweeten to taste)
1 cup buttermilk (1 cup milk to 1 tbsp lemon juice)
2 tbsp unsweetened cocoa powder
½ tsp red food coloring (slightly under)
1 tsp white vinegar
1 tsp vanilla extract


Bring cream to a simmer.

Thoroughly whisk together egg yolks and sugar.

Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.

Stir in buttermilk, cocoa powder, food coloring, vinegar, and vanilla extract.

Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.

Churn in an ice cream maker according to the manufacturer’s instructions.

The weather today is crazily humid and I am glad that I am serving this for our dessert.

Day 2 of Prelim and I hope these P6ers are holding it well.