Description
This indulgent ice cream is packed with red velvet cake and has the best tangy cream cheese flavor!
Ingredients
Units
Scale
- 5 large egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 8 oz full fat cream cheese, very soft room temperature
- red velvet cake pieces, about 1 inch cubes (between 3/4 and 1 cup, measured after cubing the cake)
Instructions
- Add the egg yolks to a small, clean bowl and set aside.
- Combine the cream, milk, sugar, salt and vanilla into a saucepan or saucier. Whisk occasionally over medium heat until the sugar and salt have dissolved and small wisps of steam come up from the surface. Do not allow the mixture to simmer or boil. Remove from the heat.
- Take one cup of the hot milk mixture and slowly stream into the egg yolks, whisking constantly and quickly to temper the yolks. Once you’ve added the entire cup, add the tempered yolk mixture into the saucepan with the remaining hot milk.
- Use a digital thermometer to monitor the temperature of the custard. Rather than use a whisk to stir as it finishes cooking, use a rubber spatula and constantly scrape the bottom and sides of the saucepan/saucier. This prevents curdling/scrambling of the eggs. Continue to heat the custard over medium heat until it reaches 180 degrees. This should not take more than 5-6 minutes, it will happen quickly.
- Remove the custard from the heat and immediately whisk in the very soft cream cheese until it has melted in and the mixture is smooth. Strain the custard through a fine mesh sieve into a clean bowl. Allow to cool to room temperature before chilling completely, preferably overnight.
- Once the base has chilled through, churn in an ice cream maker according to the manufacturer’s instructions. Once the custard reaches soft serve consistency, add the cake bites and continue churning until they are evenly distributed.
- Freeze for at least 4 hours before scooping and serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 294
- Sugar: 23.8 g
- Sodium: 206.6 mg
- Fat: 18.9 g
- Saturated Fat: 10.9 g
- Trans Fat: 0.4 g
- Carbohydrates: 27.8 g
- Fiber: 0 g
- Protein: 4.5 g
- Cholesterol: 141.4 mg