VIDEO: Red Velvet Ice Cream

THINK THAT MAKING YOUR OWN ICE CREAM AT HOME IS TRICKY? THINK AGAIN! IN OUR LATEST VIDEO WE SHOW YOU HOW TO MAKE THE MOST SUBLIME HOMEMADE ICE CREAM IN JUST A FEW SIMPLE STEPS.

And of course we chose our favourite flavour, Red Velvet, so that we could make an indulgent ice cream inspired by our bestselling cakes.

The hint of cocoa and signature red hue works beautifully with the tangy cream cheese swirl, this recipe is so easy to follow and melt-in-the-mouth incredible!

Watch Tarek making Red Velvet Ice Cream in our video:

Red Velvet Ice Cream  

We know that our home bakers like to get things perfect, so please don't fret about getting a deep red colour when making Red Velvet ice cream. Layering the ice cream with the cream cheese mixture will produce a homemade-style swirl when you scoop out the finished ice cream after it has set.  

Makes 950ml (1¾ pints) ice cream  

For the ice cream 

350ml (12fl oz) double cream

200g (7oz) caster sugar

1½ tbsp cocoa powder

6 large egg yolks

295ml (10fl oz) buttermilk

1 tsp red gel paste colouring

1 tsp vanilla extract  

For the cream cheese swirl 

115g (4oz) full-fat cream cheese, such as Philadelphia, cold

40g (1½oz) unsalted butter, softened

160g (5½oz) icing sugar

1 tbsp vanilla extract

2 tbsp double cream  

Ice-cream maker and piping bag fitted with a large flat-tip nozzle  

1. To make the red velvet ice cream base, in a medium saucepan mix the double cream with 160g (5½oz) of the sugar and the cocoa powder. Heat over a medium-high heat, whisking occasionally, until the sugar and cocoa have dissolved into the cream and the mixture is warm.
2. In another bowl, combine the egg yolks and the remaining sugar, whisking until smooth.
3. Once the cream mixture is warm, slowly pour it into the egg yolks and sugar, whisking constantly to make sure that the eggs don't scramble. Return the egg and cream mixture to the saucepan. Heat over a medium-high heat, stirring constantly and scraping the bottom with a spatula, until it thickens enough to coat the back of a spoon. When you draw a finger through the custard on the back of the spoon, it should leave a clean line.
4. Pour the custard into a bowl and stir in the buttermilk, red food colouring and vanilla. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours until completely chilled.
5. To make the cream cheese swirl, mix the cream cheese and butter using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk. Beat on a medium-high speed for about 2 minutes until light and fluffy. Sift in the icing sugar and mix on a low speed just until incorporated. Blend in the vanilla and double cream then increase the speed to medium-high and beat for 2-3 minutes more.
6. Put the cream cheese swirl mix into a piping bag fitted with a large flat-tip nozzle, as this will make it easier to layer the frosting with the ice cream, and put into the refrigerator.
7. To assemble the ice cream, freeze the red velvet ice cream base in an ice-cream maker according to the manufacturer's instructions. Once the base is ready, scoop enough ice cream to cover the bottom of a storage container. Pipe on a generous layer of the cream cheese swirl and scoop some more ice cream to cover, then keep alternating until you've used up all the ice cream and cream cheese swirl.
8. Transfer to the freezer and freeze until firm. The colour might seem pink or salmony while in the ice-cream maker, but it should darken and develop when the ice cream is in the freezer.

Recipe taken from Life is Sweet: 100 original recipes for happy home baking by Tarek Malouf and The Hummingbird Bakers (Fourth Estate, 2015)    

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Happy ice cream making! x