Valentine’s Day is fast approaching! We love to take advantage of holidays to create festive flavors that make the season feel special. So, naturally, for Valentine’s Day we knew we wanted to something chocolatey and something red. Red velvet fit that bill perfectly!
And, of course, nothing pairs with red velvet better than cream cheese. That being said, I don’t like a strong cream cheese flavor in my desserts, not even my cheesecake. So, we paired our red velvet ice cream with a mild cream cheese ice cream. Then, just to add some interest, we added some small chocolate truffle bites, that are the perfect creamy, rich addition! We all loved it over here! It made 2 quarts, so we thought we’d eat one and share one…let’s just say, that’s not exactly what happened.
Red Velvet Truffle
Red velvet and cream cheese, the perfect pair!
Ingredients
- Red Velvet Ice Cream Base
1 cup heavy cream
1 cup whole milk
3/4 cup sugar
2 large eggs
1/4 cup cocoa powder
1 Tbs vanilla
Dash of salt
Red food coloring
- Cream Cheese Ice Cream Base
1 cup heavy cream
1 cup whole milk
3/4 cup sugar
2 large eggs
2 oz cream cheese
- Chocolate Truffles
8 oz dark chocolate chunks
1/4 cup heavy cream
1/4 tsp vanilla
Dash of salt
Directions
- Chocolate Truffles
- Heat the cream in the microwave until hot. While it heats, measure the chocolate in a bowl.
- Pour the hot cream over the chocolate. Let that sit for about 3 minutes.
- Add the vanilla and salt. Stir well, until all of the chocolate chunks are melted.
- Set in the fridge for at least an hour to allow it to cool and harden a bit.
- Once it has firmed up, scoop small bits and lightly roll into balls. Put them on a cookie sheet and keep the truffles in the fridge or freezer until you are ready to add them to your ice cream.
- Red Velvet Base
- Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy. Add the cocoa powder and mix again until it is all blended.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- Add the vanilla and salt right before adding it to the ice cream maker. When ready, make in your ice cream maker based on the maker’s instructions. As it churns, add as much food coloring as you need to reach your desired color.
- Move the ice cream to the freezer while you make your cream cheese ice cream.
- Cream Cheese Ice Cream
- Heat the heavy whipping cream and milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F. While it heats, add the cream cheese. Whisk constantly so the cream cheese melts evenly into the mixture. (We ended up using an immersion blender to get rid of the chunks.)
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions.
- Assembling the Ice Cream
- Get the red velvet out of the freezer. Add a layer of red velvet to the bottom of your container of choice. On top of that, add a few chocolate truffle chunks.
- Add a layer of the cream cheese frosting, then add truffles on top of that.
- Keep repeating the layers (and chunks) until all of the ice cream is in your container.
- Freeze until hardened (at least 4 hours).
