This amazing ice cream is a white chocolate cream cheese ice cream with chunks of red velvet cake studded throughout. Red velvet cake is available in most grocery bake shops, or even in the frozen section. You can also use your own favorite recipe or the Red Velvet Cake recipe.
INGREDIENTS: YIELD: 1 QUART
- 1 cup heavy cream
- 1 cup half and half
- 1 vanilla bean, split, seeded, and pod saved for another use
- 6 ounces white chocolate
- ¾ cup sugar
- Pinch salt
- 4 egg yolks
- 12 ounces cream cheese, softened and cubed
- 1 tablespoon lemon juice
- ½ cup red velvet cake, cubed into ½ cubes and frozen solid
INSTRUCTIONS:
- Bring cream, half and half, and vanilla seeds to a boil. Place white chocolate in a large bowl. Pour cream mixture over white chocolate. Allow to sit for 2 minutes, then stir until smooth.
- Whisk sugar, salt, and egg yolks until thick and lighter in color.
- Slowly stream hot cream mixture into egg mixture until fully incorporated. Add egg mixture to pan and cook over medium heat until thick, being careful not to boil. Strain into a clean bowl; stir in cream cheese until completely incorporated and smooth. Stir in lemon juice and refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Fold in frozen cake cubes before placing in the freezer.
White Chocolate
Be sure to find white chocolate that is made with cocoa butter (not palm kernel oil); the flavor and texture will be much better with the cocoa butter. Scharffen Berger and Ghirardelli companies make very good white chocolates that would do very well in this recipe.
