In her new book, SCOOP ADVENTURES: THE BEST ICE CREAM OF THE 50 STATES [Page Street Publishing, March 2014, $19.99], ice cream maker and blogger, Lindsay Clendaniel, shares the amazing recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants for her blog, Scoop Adventures.
The 80 deliciously adapted recipes Lindsay discovered were home-tested and designed to be easily made with a home ice cream maker. Some of those recipes include:
- Lemon Ricotta Cardamom Gelato adapted from a recipe by Dolcezza, Washington, DC
- Steen’s Molasses Oatmeal Cookie from Creole Creamery, New Orleans, LA
- Seaport Salty Swirl Ice Cream from Mystic Drawbridge Ice Cream, Mystic, CT
- Blueberry Kale Ice Cream from The Hop Ice Cream CafÃ©, Ashville, NC
- Abuela Maria Ice Cream from Azucar Ice Cream Company, Miami, FL
- Lavender Caramel Swirl Ice Cream from Loblolly Creamery, Little Rock, AR
- Banana Pudding Ice Cream inspired by Sam & Gregs, Huntsville, AL
- Sweet Basil Ice Cream from The Bent Spoon, Princeton, NJ
- Plum Lemon Verbena Ice Cream from Sweet Republic Artisan Ice Cream, Scottsdale, AZ
- Mayan Chocolate Ice Cream from Full Tilt Ice Cream, Seattle, WA
Take an ice cream road trip across the US without leaving the kitchen and see what inspires you!And keep reading for a recipe for Red Velvet Ice Cream!
Red Velvet Ice Cream Recipe from SCOOP ADVENTURES: THE BEST ICE CREAM OF THE 50 STATES
by Lindsay Clendaniel Page Street Publishing/March 2014
MAKES 1 GENEROUS QUART (940ML)
Baked desserts are often great inspiration for ice cream flavors. One delicious inspiration for ice cream is red velvet cake. My favorite part of red velvet cake is the cream cheese icing, so this scoop is a version of red velvet cake with pieces of cake mixed into a cream cheese ice cream base, creating the perfect frozen alternative to a classic Southern cake.
3 red velvet cupcakes, frosting removed
12 oz (340g) cream cheese
1 ½ cups (355ml) sour cream
1 cup (200g) sugar
½ cup (118ml) heavy cream
½ cup (118ml) buttermilk
¼ tsp vanilla extract
Pinch of salt
Prepare your favorite red velvet cupcake recipe or buy your favorite prepared cupcakes. If you choose to bake cupcakes, allow the cupcakes to cool completely before adding to the ice cream.
Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate until well chilled, at least 2 hours. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Chop the cupcakes into 1/2-inch (1.3cm) cubes. When churning is complete, gently fold in the cupcake pieces. Transfer to a freezer-safe container and top with a few pieces of cupcake. Freeze until firm, at least 4 hours.
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