Pumpkin Cheesecake Swirl Ice Cream

After those delicious little winning pumpkin cupcakes, I decided to turn them into ice cream. {Currently obsessed with ice cream, remember??}

I found an amazing-looking recipe for red velvet ice cream {which I plan on making next} that I adapted for this pumpkin cheesecake swirl ice cream.

The result – a creamy and rich pumpkin cheesecake ice cream with a cake swirl running through it – AB FAB!

Pumpkin swirl ice cream

 

You will need:

1/4 cup sugar

1 cup cream

1 1/2 cup full cream milk

2 eggs

1 tsp vanilla

3 pumpkin cheesecake cupcakes {with frosting – see my recipe for these cupcakes}

1 tsp yellow food colouring gel

Beat the sugar and eggs together until they are light and frothy, for about 5 minutes. Add the milk and cream and mix.

Add the vanilla, the colouring and 2 of the cupcakes. Mix well and freeze.

I froze it for 4 and a half hours, removing it every hour to whisk. After repeating this 4 times, add the last cupcake, stir and transfer to a suitable container for freezing until you’re ready to enjoy! x

Birthday cupcake – Red Velvet meringue

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Today is hubby’s birthday and as you do on a birthday, you you have cake for breakfast!

Our favourite red velvet – from a cake recipe of a fellow baker friend, Rozanne Pieters, and my own twist: a light and fluffy meringue topping.

250g butter (I used salted)

125ml sunflower oil

2.25 cups of sugar

2 free range eggs

1 bottle of red food colour (40ml)

1 cup of buttermilk

10ml baking powder

2ml salt

2.5 cups of flour (all purpose)

2 tablespoons cocoa powder

Cream butter, oil & sugar together.  Add buttermilk, red food colour & eggs.  Add all dry ingredients and fold into the wet mixture. Place dollops of the mixture into cupcake casings in a muffin pan. Bake in a pre-heated oven of 180C for 20mins.  A toothpick should come out dry when you test it.

For the meringue topping, whisk 1 egg white while slowly adding about half a cup of castor sugar.  Add shelf a teaspoon of vanilla essence and a pinch of cream of tartar. Whisk until glossy and soft peaks form.  Pipe onto cooled cupcakes.

Enjoy! X