First, I made red velvet cupcakes a day ahead of time. I put about four unfrosted cakes in the freezer for the ice cream and frosted the rest to just eat.
Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes, they should spring back. Remove from oven and cool completely before frosting.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes, they should spring back. Remove from oven and cool completely before frosting.
Icing
Package cream cheese, cold
About a cup and a half of powdered sugar
About a cup and a half of powdered sugar
1 teaspoon vanilla
I beat all the ingredients together and added just enough sugar to make the frosting sweet but not too sweet.
Ice Cream
1½ cups heavy cream
¾ cup plus 3 tbsp. sugar, divided
1½ tbsp. unsweetened cocoa powder
6 large egg yolks
1¼ cups buttermilk
1 tbsp. liquid red food coloring*
1 tsp. vanilla extract
In a medium saucepan, combine the heavy cream with ¾ cup of the sugar and the cocoa powder. Heat over medium-high heat, whisking occasionally, until warmed through and the sugar and cocoa have dissolved into the cream. Meanwhile, in a medium bowl or a large liquid measuring cup, combine the egg yolks and the remaining 3 tablespoons sugar. Whisk until smooth. Once the cream mixture is warm, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Return the egg-cream mixture to the saucepan over medium high heat.
Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.) Pour the custard through the strainer into a bowl or storage container. Stir in the buttermilk, red food coloring, and vanilla. Cover and chill thoroughly in the refrigerator.
Freeze the ice cream base in an ice cream maker according to the manufacturer’s instructions. Mix in frozen crumbled cupcakes by hand. Transfer to a storage container, alternating layers of ice cream with layers of frosting. Transfer to the freezer and freeze until firm.
