Red Velvet Marshmallow Ice Cream for SummerKelsey Banfield
I love red velvet cupcakes year-round, but this summer I’ve been craving cold desserts since it has been so hot. The other day I made my favorite classic chocolate ice cream recipe and decided to give it a little red tinge and add in some marshmallows to replicate that red velvet cupcake look. I briefly considering swirling in cream cheese frosting, but decided against it! This ice cream reflects the pretty look and cocoa taste of classic red velvet cake and is dotted with white mini-marshmallows to represent the frosting. It is tasty and sweet and perfectly refreshing – the best way to enjoy red velvet in the summer!
Red Velvet Marshmallow Ice Cream
adapted from Gourmet
3 cups half & half
3 large eggs
Red food paste
¾ cup mini-marshmallows
1. Add the half & half to a medium saucepan and turn the flame to medium heat. Heat the liquid until steaming, remove it from the heat and stir in the chocolate until entirely melted and smooth.
2. Beat the eggs and salt in a bowl and slowly whisk in the hot chocolate mixture. Then, pour it back into the saucepan and cook it over low heat, stirring constantly, until thickened.
3. Pour the custard through a sieve into a bowl and add in three to four drops of red food paste. Place the bowl in the fridge for at least 3 hours, or until chilled.
4. Churn the chocolate mixture according to manufacturers instructions and add in the marshmallows about five minutes before the churning is complete. Spread into a container and freeze until it reaches desired consistency.
Stay cool! 50 frozen treats for summer