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Red Velvet Cake With Cream Cheese Ice Cream Recipe

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Red Velvet Cake With Cream Cheese Ice Cream
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Ingredients
22
Count
Nutrition
962
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 961.62 Kcal (4026 kJ)
Calories from fat 627.13 Kcal
% Daily Value*
Total Fat 69.68g 107%
Cholesterol 278.32mg 93%
Sodium 578.03mg 24%
Potassium 397.59mg 8%
Total Carbs 72.44g 24%
Sugars 48.5g 194%
Dietary Fiber 2.61g 10%
Protein 17.41g 35%
Vitamin C 0.9mg 1%
Iron 2mg 11%
Calcium 232.6mg 23%
Amount Per 100 g
Calories 322.91 Kcal (1352 kJ)
Calories from fat 210.59 Kcal
% Daily Value*
Total Fat 23.4g 107%
Cholesterol 93.46mg 93%
Sodium 194.1mg 24%
Potassium 133.51mg 8%
Total Carbs 24.33g 24%
Sugars 16.28g 194%
Dietary Fiber 0.87g 10%
Protein 5.85g 35%
Vitamin C 0.3mg 1%
Iron 0.7mg 11%
Calcium 78.1mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.5
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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