Red Velvet Ice Cream

• 1 gelatin sheet
• 220 g milk (1 cup)
• 1/2 recipe Fudge Sauce (page 136)
• 50 g Chocolate Cake scraps (page 141) (1/2 cup)
• 35 g cocoa powder, preferably Valrhona (1/4 cup)
• 25 g sugar (2 tablespoons)
• 25 g glucose (1 tablespoon)
• 12 g distilled white vinegar (1 tablespoon)
• 12 g buttermilk (1 tablespoon)
• 8 g red food coloring (2 teaspoons)
• 4 g kosher salt (1 teaspoon)

1. Bloom the gelatin (see page 29).
2. Warm a little bit of the milk and whisk in the gelatin to dissolve.
3. Transfer the gelatin mixture to a blender, add the remaining milk, the fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food coloring, and salt, and puree until smooth and even.
4. Dont be stingy on the blending timethe cake scraps need to soak up the liquid and kind of dissipate into the mixture.
5. Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturers instructions.
6. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
7. Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon.
8. In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.

gelatin sheet, milk, chocolate, cocoa powder, sugar, glucose, white vinegar, buttermilk, red food coloring, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-velvet-ice-cream-382366 (may not work)