Ever since I saw THIS gorgeousness on Foodiva's Kitchen's incredible blog, I knew it had to be one of the first ones to make once I had acquired an ice cream maker for my NYC kitchen.
My take varies only slightly from hers. I wanted to make a lower fat version (Boo! Hiss!) and add some chocolate chips for fun (yay!).
The result was most certainly not the most rich and creamiest ice cream ever but it was flavorful and satisfying. A perfect way to break in the new ice cream maker.
Low Fat Red Velvet Chocolate Chip Ice Cream
- 1 cup half and half
- 3 egg yolks
- 1/4 cup sugar
- 1 cup low fat buttermilk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 ounces of bittersweet chocolate, shaved or grated
- Prepare an ice bath by placing a heat safe bowl in a pan filled with ice and water. Add the buttermilk.
- Heat cream in a medium sized saucepan until it simmers.
- Whisk the egg yolks and sugar together.
- Temper the yolk/sugar mixture by pouring in a small steady stream of the hot cream while rapidly whisking the mixture.
- Pour the tempered egg mixture back into the saucepan and heat, stirring constantly, until it thickens and covers the back of the spoon.
- Add the hot mixture to the buttermilk sitting in the ice bath, whisking to combine.
- Whisk in the cocoa powder, food coloring, vinegar, and vanilla extract until everything is blended.
- Cover with plastic wrap making sure the wrap touches the ice cream mixture.
- Refrigerate at least 4 hours or overnight.
- Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions.
- It will be at soft serve consistency. If you want a more solid texture, transfer to a container and freeze for an hour or two more.