Red Velvet Cake or Cupcake Gelato, recipe calculated, written, tested and photographed by me
Red Velvet Cake or Cupcake Gelato, recipe calculated, written, tested and photographed by me
by Taric250
2 Comments
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Taric250
Variation: If you prefer to use less skim milk powder, instead of 350 g water & 92 g skim milk powder, you may use 387 g skim milk & 55 g skim milk powder.
This recipe was my second time using diophantine equations to maximize the amount of an ingredient I could use in a recipe, in this case red velvet, which surprisingly turned out to be a nice number for the volumes.
I was a fool and forgot to heat the ingredients I needed to heat, so I heated them after I ineffectively tried to blend them cold in the microwave, which made it a little more grainy, requiring me to blend it for longer.
I added additional pieces of the cake as a mix in. I put chunks between layers of the batter that I took out of the ice cream machine when it finished.
The people who don’t live with me absolutely loved it and could not believe the intense flavor. My boyfriend said it was “pretty good” and asked if I added protein powder to it. I said that I only used skim milk powder, not protein powder, and he identified that as the taste he was getting. If I was going to do this recipe again, I would use skim milk and skim milk powder instead of water and skim milk powder.
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
Variation: If you prefer to use less skim milk powder, instead of 350 g water & 92 g skim milk powder, you may use 387 g skim milk & 55 g skim milk powder.
This recipe was my second time using diophantine equations to maximize the amount of an ingredient I could use in a recipe, in this case red velvet, which surprisingly turned out to be a nice number for the volumes.
I was a fool and forgot to heat the ingredients I needed to heat, so I heated them after I ineffectively tried to blend them cold in the microwave, which made it a little more grainy, requiring me to blend it for longer.
I added additional pieces of the cake as a mix in. I put chunks between layers of the batter that I took out of the ice cream machine when it finished.
The people who don’t live with me absolutely loved it and could not believe the intense flavor. My boyfriend said it was “pretty good” and asked if I added protein powder to it. I said that I only used skim milk powder, not protein powder, and he identified that as the taste he was getting. If I was going to do this recipe again, I would use skim milk and skim milk powder instead of water and skim milk powder.