This Angel Food Cake Ice Cream recipe uses leftover egg yolks, angel food cake, and strawberry limoncello compote to make a deliciously light and fruity frozen treat. Jump to Recipe
Wait…It’s May Already?!
I can’t believe it’s May! Time has flown by and I feel a little disoriented and aimless at the moment. I’m stifled because of my approaching Dirty Thirty, feeling extremely grateful that I have my health, but also mourning the years I’ve lost to ulcerative colitis.
Whenever I start to feel this way, embracing the creativity of blogging always helps. The kitchen became my sanctuary and photography my challenge. I experimented with bright and colorful photography and tried my hand at dark and dramatic as well.
Embracing the creative side of blogging made me really neglect the social side of blogging, which has sadly impacted my site stats. But I think I needed the break.
Anyway, one of the dark and moody shots ended up here but I choose the bright and bold style to showcase this Angel Food Cake Ice Cream. It’s my way of accepting change in my life in a bright and positive way.
Angel Food Cake Ice Cream
This Angel Food Cake Ice Cream is a leftover creation, which might seem like blasphemy. I mean how does one have leftovers of Angel Food Cupcakes? Especially when stuffed with strawberry limoncello compote and topped with dreamy marshmallow 7-minute frosting.
Some of it was a result of strategic planning. Anytime I make a dessert that requires a lot of egg whites, I’m always thinking of the ice cream I’m going to make with the egg yolks (like this Vietnamese Coffee Ice Cream). But it also comes down to being a little too frosting obsessed.
I don’t have that happy ability to judge exactly how much frosting to put on each cupcake. The frosting was applied with a heavy hand and ultimately six cupcakes were left naked.
With 2 cups diced angel food cupcake and 1 cup leftover strawberry limoncello filling, I had my Angel Food Cake Ice Cream flavors.
My egg custard ice cream bases tend to be really thick. I added more milk to this base because of a number of egg yolks (10!!!). I didn’t want the ice cream to be super rich. Angel food cake is light and airy and I wanted the ice cream to be that way too.
I added a little cream of tartar to try and up the angel food cake flavor but ultimately this ice cream is more vanilla ice cream with angel food cake and strawberry limoncello. Not Angel Food Cake Ice Cream. Does that make any sense to you?
Anyways, however you word it, it’s a very light and fresh tasting ice cream and I love the texture that the angel food cake adds.
Angel Food Cake Ice Cream
Whisk the egg yolks and sugar in a bowl until combined.
Combine the heavy cream, milk, and vodka together in a sauce pan and bring to a bare simmer on medium heat. The milk should be steaming and there should be bubbles around the edges. Don’t bring it to a full simmer or boil.
Take a half cup of the dairy mixture and slowly add it to the bowl of egg yolks and sugar, whisking constantly to prevent the eggs from curdling. Whisk in the cream of tartar.
Slowly pour the yolk mixture into the dairy mixture, whisking continuously. Stir in the vanilla extract.
Reduce heat to low and cook until the custard thickens, stirring often. The custard is thick enough when it can coat the back of a spoon and leave a clean line when swiped with a finger.
Take off the heat and stir in the salt.
Pour through a fine-mesh sieve into an airtight container. Let the custard cool to room temperature, cover, and store in the fridge for at least 4 hours or overnight.
Churn according to the manufactures instructions.
Pour 1/3 of the ice cream in a loaf pan.
Sprinkle 1/3 of the diced Angel Food Cake Cupcakes.
Pour 1/3 of the Strawberry-Limoncello Compote over the cupcakes.
Repeat. Drag the end of the knife through the layers as best you can, making swirls.
Recipe time does not include refrigerating the custard for four hours or overnight.