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The following is a long overdue explanation, from a human-pretending-to-be-a-robot-on-the-Internet. (That’s a weird thing to admit.)
Hi, fellow humans. Please, refrain from screaming! Suppress those gasps! Stop crying, please, I’m begging you!
Yes, this is really a human behind this blog. I apologize for shattering the illusion. I know this is going to be hard for your non-computer brains to process—
Wait, what? You didn’t really believe I was a robot this whole time? How disappointing for me. All those tens of seconds I’ve wasted Googling various robot parts to include in these blog posts…!
Okay, enough dramatics. Here’s the explanation for my current absence, and my future absence. I’ve started university (uh… for the second time…) this fall and I was too busy writing papers and learning foreign languages and watching Gilmore Girls to bake and blog.
And the reason I’m here now with a new recipe is because winter break has started! So for the next month I’ll be popping in with new recipes and robot jokes before I disappear in the middle of January to start the spring semester. Are we good? I know I’m a jerk for disappearing all the time, but I usually have like, decent excuses. Except for the Gilmore Girls binge-watching. That’s a real problem I have to deal with.
But let’s get on with what you’ve really clicked over here for: this ice cream! Whoa, where to begin? I stumbled across this recipe for red velvet ice cream and it looked so perfect, I hardly changed a thing except, oh yeah, to add a whole bunch of tasty delicious sugar to it. This is a fantastic red velvet base because it’s easy to make, and while it’s chilling you can whip up some super fast fudge! I love this fudge recipe because it comes together very quickly and totally melts in your mouth. And the sprinkles? Well, yeah, okay, sprinkles don’t really have much flavor but I love the texture it gives the ice cream. So I added a lot. (A half cup, woo!) Feel free to reduce the amount of sprinkles or omit them entirely.
You can’t tell I dropped this ice cream cone before photographing, can you? This all looks intentional, right? Ahem. Carry on.
Christmas Dark Chocolate Fudge Red Velvet Ice Cream
slightly adapted from Foodiva
1 cup heavy cream
3 egg yolks
1/4 cup granulated sugar
1 cup buttermilk
2 tbsp cocoa powder
1 tsp white vinegar
1 tsp vanilla extract
red food coloring (I used Americolor’s gel paste)
dark chocolate fudge (recipe follows)
1/4 – 1/2 cup green, red, and white jimmies
1. Bring heavy cream to a simmer in a saucepan over medium-heat. In a separate bowl, whisk together the egg yolks and sugar. Once heavy cream is simmering, carefully pour the cream into the egg yolk and sugar mixture, whisking the eggs constantly. Return the mixture to the saucepan and continue to cook, until the mixture has thickened enough to coat the back of a spoon (don’t let it boil).
2. Once the mixture is cooked, remove from heat and add the buttermilk, cocoa powder, white vinegar, and vanilla extract until completely combined. Add red food coloring (I used 3-4 drops) until a desired color is reached.
3. Cover the ice cream mixture and place in freezer or refrigerator until completely chilled. (If freezing, let chill for 45 minutes-1 hour. If using the refrigerator, let chill for 3-4 hours.) While the ice cream is chilling, make the dark chocolate fudge (recipe below).
4. Once the ice cream base is completely chilled, freeze in an ice cream maker according to the manufacturer’s instructions. (I use a KitchenAid ice cream maker attachment and let it run for about 20 minutes.) The ice cream should be the consistency of soft-serve ice cream. Stir in chopped fudge and sprinkles, then transfer to a airtight container and let freeze overnight.
Dark Chocolate Fudge
adapted from my Cereal Fudge recipe
2 cups powdered sugar
2 tbsp + 2 tsp milk
3/4 cup dark chocolate (I used Chocoley’s dark chocolate candy and molding chocolate)
1/4 cup (1/2 stick) salted butter
1. In a large bowl, whisk together powdered sugar and milk until a thick glaze forms. In the microwave, melt together the dark chocolate and butter in 20-second increments, stirring in between, until both are melted.
2. Pour chocolate and butter mixture into the thick glaze and stir until completely combined. Line a large plate with parchment paper, and pour the fudge onto the plate and spread the top evenly. Since this is going in ice cream, there’s no need to make the fudge look nice and neat.
3. Place the fudge into the refrigerator for 10-20 minutes, or until it is time to cut it up for the ice cream! Roughly cut the fudge into small chunks. The size depends on your preference – once frozen in the ice cream, the fudge will turn into chewy little nuggets! I cut my fudge into pieces about a 1/2” in size. For this recipe, I only used half of this fudge recipe, but you can definitely add more fudge if you prefer a chunkier ice cream.
To make the festive Christmas wreath ice cream cones:
Melt a few handfuls of chocolate (I used Chocoley’s dipping and coating chocolate) in a shallow bowl. Dip the cones into the chocolate, then immediately dip the cones into a shallow bowl of sprinkles. Set the cone upright in a short drinking glass for about a minute to allow the chocolate to harden completely.