red velvet ice cream

What do you do when your little baby girl turns two and you bake way too many elmo themed desserts for a group of 13?  You get creative with the left overs.  I really did not need to bake a cake or cupcakes but, I could not get passed Campbell not having a little smash cake with a candle and having something red velvet in honor of my last meal before I went into labor with her. I baked the same red velvet cupcakes I made last year.  I debated cutting the recipe in half but, I am one of those people who fears not having enough food when I invite guests over.  I knew this frosting loving family would be able to mange consuming any sugar left behind.  I stashed 4 cupcakes in the freezer with the intent to add them to a vanilla based ice cream.   I decided on a corn starch base to thicken the ice cream because I was using left overs up, I was lazy and I did not want to be left with 8 egg whites needing a home.  The cream cheese from the base and the frosted cupcakes adds a nice tang to counter the sweet ice cream.  I wish the cake chunks stayed a bit larger but, I think I crumbled them a little too much.  This ice cream helped continue the elmo red theme for a few more days.  My carpet and the kids clothes will be happy not to have any more red colored food for another year.

red velvet ice cream

source: sweetflours

 3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
4 ounces cream cheese; room temperature
1 1/2 teaspoons vanilla bean paste
4 frosted red velvet cupcakes; frozen

Whisk together first sugar - salt in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Beat egg yolk and cream cheese until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk mixture. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.

Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. While ice cream is churning crumble the 4 frozen cupcakes into big chunks.  Before transferring ice cream to an airtight container for further freezing, fold in crumbled cupcakes.