Add 1 cup heavy cream to a large bowl with a mesh strainer on top.
To a small saucepan, add remaining heavy cream, whole milk, granulated sugar, salt and vanilla. Cook over medium heat, stirring to dissolve sugar. When mixture begins to steam, slowly pour 1 cup hot milk mixture into egg yolks, while whisking continuously. Pour egg mixture into saucepan, stir to combine. Continue cooking over medium heat until mixture coats the back of a spoon or spatula.
Pour egg mixture through mesh strainer into reserved heavy cream. Stir and cool to room temperature over an ice bath. Cover and chill thoroughly, roughly 4-6 hours.
When ready to proceed, slice 1 cup worth of cake into 1-inch cubes. Place on a baking sheet and freeze for 30 minutes.
Churn ice cream according to manufacturer's directions.
Meanwhile, prepare frosting. In a medium bowl, beat together ingredients with a hand blender until smooth. Transfer to a piping bag or plastic bag, fit with a round tip.
In a freezer safe container, create layers of ice cream, red velvet cake cubes and frosting. Alternate layers and gently swirl if desired. Freeze until firm, at least 4-6 hours or overnight.
Notes
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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