Recipe

Red Velvet Cake With Cream Cheese Ice Cream Recipe

	Caramia / All my dishes 1 year, 10 months ago Southern red velvet cake is usually a tall layer cake, slathered with cream cheese icing and studded with pecans. In this version, the cake is low (like a torte), the pecans are coated in caramel to make pecan praline and the cream cheese icing is tr... More Prep:15m Cook:20m Servings:12	Caramia
	easy

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Fans

zena824

mumtazcate

Ingredients

2 cups skim milk

1 cup heavy cream

1 pound cream cheese, cut into cubes, at room temperature

6 ounces white chocolate, coarsely chopped

12 large egg yolks

1 cup sugar

Pinch of salt

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 tablespoon cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups vegetable oil

1 cup buttermilk

2 large eggs

2 tablespoons red food coloring

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

Confectioners' sugar, for serving

1 cup sugar

1/4 cup water

1 cup pecan halves, toasted

Directions

MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.

Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.

MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.

Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.

Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.

Ovens may vary I use the timign on mine but some of you it may take a little longer ort less

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Comments

pat2me 1 year, 10 months ago said:
Decadent!

henrie 1 year, 10 months ago said:
Yum, bookmarking this one to make. Great post, thanks.

wynnebaer 1 year, 10 months ago said:
What a great recipe....;D

zena824 1 year, 10 months ago said:
This is great.... I love Red Velvet Cake... My mom used to make it for us... its almost Heaven....I like your version alot..

chef2 1 year, 8 months ago said:
Hello ,there is no substitute for cooked icing for this cake .Please try this one next time you make it
Frosting for Red Cake:
Cook over med-low heat until thick:
1 C milk
¼ C flour
pinch salt
Let cool.
Beat until very fluffy:
1 C sugar
1 C butter (room temp.)
Add cooled flour mixture and beat until fluffy. Split each cake layer and put frosting between and on top.

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