Pink Velvet Ice Cream with Cream Cheese Icing Swirl - Mondays with MiMi

     With Valentine's Day approaching it appeared that red velvet cake was all over the internet.  I suddenly came across a recipe from the Cookie Rookie for a red velvet cake ice cream.  Since I love creating new ice cream recipes in my kitchen, I knew this would be one I just had to try.  I have been experimenting with a new ice cream base so I changed up her recipe a little to work for me.  I also decided I liked the idea of making it pink.  I added a little more cocoa and a neon pink food color gel.  This ice cream was a great success.  Tank goodness I have a family full of willing taste testers.

-MiMi

Pink Velvet Ice Cream with Cream Cheese Icing Swirl

Ingredients:

1 cup whole milk

1 T vinegar

1 14 oz can sweetened condensed milk

1 8 oz brick cream cheese, softened

1 T pink food gel

1 1/2 T cocoa powder

1/4 cup honey

1 tsp pure vanilla extract

2 cups heavy cream

Cream Cheese Icing:
1/2 cup butter, softened
4 oz cream cheese, softened
1 tsp pure vanilla extract
2 cups powdered sugar

1. Put a tablespoon of vinegar in a cup with your whole milk and stir.  Set aside for a few minutes as it becomes buttermilk.
2. In a blender or food processor, combine the milk, sweetened condensed milk and cream cheese and process until fully incorporated. 
3. Blend in the food gel, cocoa powder, honey and vanilla.
4. Mix in the heavy cream, just a few pulses will do.
5. Store in your refrigerator until ready to churn it.
6. Freeze as directed in your ice cream maker.  It takes about 20-25 minutes in my Kitchenaid attachment. That gave me plenty of time to make my cream cheese icing while the ice cream was freezing/
7. Cream Cheese Icing: combine the butter and cream cheese until full incorporated and smooth.  Add 1 tsp vanilla extract and mix again.  Slowly add the powdered sugar and mix until completely incorporated.
8. When your ice cream is finished in the ice cream maker put half of it into your container.  Dollop half of the cream cheese icing over it and swirl with a knife.  Gently spread the rest of your ice cream over that.  Dollop with remaining icing and swirl the top half with a knife. 
9. Store in your freezer until ready to serve.