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Red Velvet Praline Ice Cream–Day 4: Ice Cream Marathon

Steel Magnolias is probably one of my favorite movies of all time. 

Could that movie have been cast any better?

As a kid, we had the movie on VHS and I watched it over and over and over.

I can still recite the entire movie.  Go ahead, pick a scene.  Try me.

That movie was also my first ever exposure to red velvet cake.  Who could forget the giant, gray armadillo groom’s cake in the carport?

In case you’ve never seen the movie, here’s what you’re missing.

Source

One of the best line’s of the movie is Julia Roberts describing the cake to the ladies in the hair salon:

“But the worst is the cake part–it’s red velvet cake — blood red! People are gonna be hacking into this poor animal and it’ll look like it’s bleeding to death!”

I still have no idea how you would make gray icing.  I did toy with surprising my groom with a red velvet armadillo cake at our wedding.  It’s his favorite cake in the whole wide world (the red velvet part, not exactly the armadillo part).

He’s just a guy from outside of Amarillo that has a thing for armadillos…

Maybe I missed my calling to be a country songwriter…

I’ve seen red velvet ice cream in the store before but it’s not made with the Stephens’ family recipe for red velvet cake…

Until now.

With my own added praline twist.

While the original cake recipe doesn’t have any nuts in it, I wanted some crunch in the ice cream and thought praline pecans would be the perfect, yet still southern addition.

Wouldn’t you know this Yankee girl had never made red velvet cake from scratch before?
You could cheat and use a box mix if you need this cake in a hurry but making the cake from scratch just makes it taste so much better.
Yes, I forgot to take a picture of the cooled cake BEFORE I snuck a chunk out of it.
It’s a good thing my mother in law took all the amazing family recipes and compiled them into a big binder. 
It sits proudly on the cookbook shelf of my bookcase.

That binder helped me navigate the early waters of feeding/dating a Texan.

…and when I needed a great red velvet cake recipe to toss into some creamy, dreamy ice cream.

Enjoy y’all!

{Red Velvet Praline Ice Cream}
Makes 1 Quart
Base adapted from Jeni’s Splendid Ice Creams

Ice Cream Ingredients

  • 2 1/2 c. half & half
  • 1 tbsp. cornstarch
  • 1 c. heavy cream
  • 1 tbsp. corn syrup
  • 1 tsp. vanilla
  • 3/4 c. sugar
  • Pinch of salt
  • 2 oz. cream cheese
  • 1/2 c. red velvet cake cubes *see below*
  • 1/2 c. praline pecans *see below*
1.      Combine 1/4 c. half & half and all of the cornstarch in a small bowl and set aside.
2.      In a large sauce pan or pot whisk together the remaining half & half, cream, sugar, corn syrup, and salt.  Heat over medium heat until simmering.  Don’t let it reach a full rolling boil.  Stir for 4-5 minutes.
3.      Add the cornstarch mixture and stir constantly for 2-3 minutes until the mixture thickens and coats the back of a spoon.
4.      Remove 1/2 c. of the hot milk mixture and pour over the cream cheese.  Whisk until the cream cheese has melted and thickened the milk.
5.      Add the cream cheese mixture back to the heated milk and whisk to combine.
6.      Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
7.      Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
8.      Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer’s instructions.
9.      In the last 5 minutes of processing, add in the pecans.  Let the machine run for another 4 minutes.
10. In the last minute of processing, add in the cake cubes.  You want the cake to break down a bit and distribute throughout the cream without getting completely churned into crumbs
11.  Chill the ice cream in the freezer until fully set.
*Note that when I added the pecans and cake to the ice cream I just maxed out on space in the freezer bowl.  Watch the volume when adding the remaining ingredients so you don’t overfill the bowl.*

{Red Velvet Cake}
*unfrosted*
Stephens Family Recipe

  • 1/2 c. shortening
  • 1 1/2 oz. red food color
  • 1 1/2 c. sugar
  • 3 tbsp. level cocoa
  • 2 eggs
  • 2 1/2 c. sifted cake flour
  • 1 c. buttermilk
  • 1 tsp. salt
  • 1 tbsp. vinegar
  • 1 tsp. soda
  1. Cream shortening, sugar, and eggs.
  2. Make paste of cocoa and food color; add to first mixture.
  3. Alternately add flour and buttermilk.
  4. Add salt.
  5. Mix vinegar and soda in a small bowl; add to batter. Blend.
  6. Pour batter in a 9×13 pan, greased, and lined with wax paper coated in cooking spray.
  7. Bake at 350 F for 25-30 minutes. Let cool completely.
{Praline Pecans}
  • 1/2 c. chopped pecans
  • 1 tbsp. sugar
  • 1 tbsp. brown sugar
  • 1/8 tsp. baking soda
  • 2 tbsp. butter
  1. Toast pecans over medium low heat in a dry skillet
  2. In a small bowl combine the sugars and baking soda
  3. Once the nuts are toasted, add the butter.
  4. When the butter has melted, add in the sugar mixture and stir to coat the nuts.
  5. Increase the heat to medium and cook for 3-4 minutes.
  6. Spread the nuts and sugar mixture over a Silpat or parchment paper and let cool.
  7. Once the nuts have cooled and the sugar has hardened, break into small pieces.

P.S. I’ve found that making red velvet cake successfully hinges on two VERY important things:

1. Drinking southern sweet tea (helps disguise the Yankee in ya while baking the cake)

2. Not succumbing to the giant, furry speed bumps in the middle of your kitchen.

 
You’re welcome.
 
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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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