We use cake scraps in our kitchen for just about anything. Really. Even ice creams, where they add body, texture, and depth of flavor. We put chocolate cake scraps in the red velvet ice cream because we want it to taste like red velvet cake. We also like to take it too far and swirl red velvet ice cream with cream cheese frosting ice cream.
Recipe information
Yield
Makes about 450 g (1 pint)
Ingredients
Preparation
Step 1
Bloom the gelatin (see page 29).
Step 2
Warm a little bit of the milk and whisk in the gelatin to dissolve. Transfer the gelatin mixture to a blender, add the remaining milk, the fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food coloring, and salt, and puree until smooth and even. Don’t be stingy on the blending time—the cake scraps need to soak up the liquid and kind of dissipate into the mixture.
Step 3
Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
notes
Step 4
Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.
