It's only fair to share...

Pink Champagne Ice Cream

Hey! Guesssssss what?

1 Fine Cookie and KitchenAid have teamed up this month in support of Cook for the Cure .

For the past 14 years, KitchenAid and Susan G Komen® have partnered for Cook for the Cure. By engaging passionate cooks with simple, creative ways to support a meaningful cause, this wonderful program has raised over $10 million and counting for the fight against breast cancer.

This year, KitchenAid is debuting a brand new pink polka dot ceramic bowl in time for Mother’s Day to raise awareness for the fight against breast cancer and celebrate this partnership.

The ceramic bowl will be available late summer/early fall. Here it is along with other products from the Pink Collection, all in celebration of Cook for the Cure.

Whoever said diamonds are a girl’s best friend clearly never owned a stand mixer. Boys too. They can be a boy’s best friend too.

I wanted to fill the ceramic bow with something pink, in celebration of Cook for the Cure. Pink champagne ice cream is tart, light, and very pretty indeed. I can’t imagine a champagne lover who wouldn’t try this out.

Ingredients for Pink Champagne Ice Cream

1 cup (250ml) whole milk
1 vanilla bean, or pure vanilla extract
1/2 teaspoon of salt
1 1/4 cup (150g) sugar
2 cups (500ml) heavy cream
6 large egg yolks

1 packet of unflavored gelatin
1 1/4 cup champagne

Pink food coloring
Ice cream maker attachment for your stand mixer
Strainer

* I used a tip for incorporating the champagne into my pink champagne ice cream from the book, Champagne Happy Hour. Check it out!

To start your pink champagne ice cream recipe, place ice cream maker in freezer according to manual instructions.

Combine milk, cream, sugar, salt and vanilla in a sauce pan. I added quite a bit of vanilla to compliment the champagne. Heat on stove until sugar has dissolved and mixture is scalding hot (but not bubbling or simmering).

Remove from heat and slowly pour a bit at a time into eggs, whisking very quickly. You want to heat the eggs but not cook them so be careful! Once 2/3 of milk mixture is incorporated into eggs, place sauce back pan on stove and pour eggs into pan while whisking.

Heat on medium and mix until it thickens into a custard. Strain custard into a bowl sitting on ice and place in fridge to cool off.

Pour a packet of gelatin into 1/4 cup of cold water. Once gelatin absorbs water, heat on low until gelatin is totally dissolved. Remove from heat and strain into a bowl.

Mix in champagne and whisk. Pour cold custard and champagne mixture into ice cream maker attachment and whisk. Turn on ice cream maker on low and add pink food coloring into champagne ice cream custard.

Mix until pink champagne ice cream becomes thick and starts to freeze into a slush. Push through strainer into bowl. Cover and freeze until hard.
Check Cook for the Cure!:

• Cook for the Cure website: https://cookforthecure.kitchenaid.com
• KitchenAid website: http://www.kitchenaid.com
• The Kitchenthusiast blog: http://www.blog.kitchenaid.com

What’s better than champagne? Champagne AND ice cream.

Pink champagne ice cream is the new black.

Want to see how to make pink champagne ice cream roses? Coming soon…

***If you are considering posting up photos or ideas from this Pink Champagne Ice Cream post or any other posts I am truly happy that you  find my recipes interesting enough to share with others.  Writing and photographs are copyright protected under the DMCA, unless otherwise noted. Please see copyright standards in the footer (bottom) BEFORE you use photographs and/writing from this website.

It's only fair to share...