For the Iron Chef competition, I decided to make an ice cream terrine. The idea was for it to look and taste like a red velvet layer cake. I had made cream cheese ice cream before, but I had to develop a red velvet-inspired ice cream. To really pack in the flavor, I made red velvet cake batter ice cream.
While researching my recipe, I found an interesting and informative article about the history of red velvet cake (no longer online, but thanks Wayback Machine!). The author of this article developed a red velvet cake recipe using red wine to replace the red food coloring and acid (vinegar or buttermilk) that is in most traditional recipes. While I was intrigued by this recipe, I actually like traditional bright red velvet cake and wanted to approximate it as best as I could in ice cream. To my usual mix of dairy and sugar, I added a little buttermilk, butter, cocoa, and butter cake mix, and “no taste” red food coloring paste and, what do you know? It tasted like cake batter with a hint of cocoa and it was velvety in texture. Of course, I had to get a red velvet cupcake for the photo of the finished red velvet cake batter ice cream.