Remember the red wine velvet cake from a few weeks ago? In that post I explained that I made two six inch round cakes along with a nine inch round to be used for something later on.
Guess what? It’s the later on.
In her notes on the red velvet cake, author Stella Parks (Bravetart) mentions that the leveling scraps from the cake make for a delicious addition to her cream cheese ice cream. Here is the thing, my own baking doctrine dictates that leveling scraps are to be consumed soley by the baker. You know, as a sort of an offering. Hey, I don’t make the rules.
So instead, I dedicated a cake layer to the ice cream (spoiler–I never thought I’d say this, but an entire layer is far too much…a half cup of cake cubes or all of the leveling scraps is more than enough).
Let’s talk about the ice cream. Barely sweet and extra rich (thank you three dairy sources and five eggs), this ice cream is elegant and sophisticated. This is an eat out of a special dish with a metal spoon and cloth napkin frozen dessert if you’re picking up what I’m putting down. Mildy flavored, the cake adds interesting texture and just a hint of spice from the cinnamon.
Cream Cheese Red Velvet Wine Cake Ice Cream
Stella Parks, Bravetart
- 1 C, 8 ounces full-fat cream cheese, softened to room temp.
- 1/3 C, 3 ounces of egg yolks (about 5 large eggs)
- 1/2 C, 4 ounces granulated sugar
- 1/8 tsp kosher salt
- 1 C, 8 ounces whole milk
- 1/2 C, 4 ounce heavy cream
- 1 TBS vanilla extract
- 1 TBS freshly squeezed lemon juice
- 1/2 C cubed red wine velvet cake (or all of the leveling scraps–in which case, just tear into piece–you won’t be able to make cubes–also in which case–what is wrong with you–why didn’t you eat these when you made the cake?)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft and smooth; scrap down the beater. Set aside.
- In a 3-quart heavy bottomed sauce pan, whisk together the egg yolks, sugar and salt. Then whisk in the milk and cream.
- Cook over medium-low heat stirring constantly with a flexible spatula until the custard is steaming hot (about 8 minutes).
- Strain into the bowl with the cream cheese though a fine mesh sieve. Stir in vanilla and lemon juice. When its cooler (winter months), the custard may seem curdled. It’s fine and will churn great. Cool to room temp (use ice bath for quicker cooling) and then refrigerate until cold and thick, at least 4 hours and up to 1 week.
- To finish, churn according to the manufacturers directions on your machine. Just before the churning is finished, add cake cubes.
- Chill and store in an airtight container in the freezer. To help precent freezer burn, press a piece of plastic wrap to the ice cream’s surface when storing.