• Home
  • Recipes
    • Main Dishes
    • Desserts
    • Beverages
    • Sides and Snacks
    • Appetizers
    • Soups
    • Breakfast
    • Leftover Creations
  • About
    • Ulcerative Colitis
    • Health Stories
    • Health Updates
    • Ulcerative Colitis Confessions
  • Subscribe
  • Portfolio
  • Contact
Meg is Well

Leftover Creations

Angel Food Cake Ice Cream

May 3, 2017

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. | www.megiswell.com
THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

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.

I choose the bright and bold style to showcase this recipe. It’s my way of accepting change in my life in a bright and positive way.

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.

Angel Food Cake Ice Cream

This 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 a dreamy marshmallow 7-minute frosting.

Angel Food Cupcakes with Compote Filling | www.megiswell.com

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.

Lots of coffee with chicory and some sweetened condensed milk make this Vietnamese Coffee Ice Cream taste exactly like you’re eating the delicious drink. | www.megiswell.com

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.

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. | www.megiswell.com

With 2 cups of diced angel food cupcake and 1 cup leftover strawberry limoncello filling, I had my flavors.

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. | www.megiswell.com

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.

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. | www.megiswell.com

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.

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. | www.megiswell.com

Anyways, however you word it, it’s very light and fresh tasting and I love the texture that the angel food cake adds.

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. | www.megiswell.com
5 from 1 vote
Print

Angel Food Cake Ice Cream

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. 
Course Desserts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 quarts
Author Megan Wells

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon vodka
  • 10 egg yolks
  • 3/4 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Kosher salt
  • 2 cups diced Angel Food Cupcakes
  • 1 cup Strawberry-Limoncello Compote

Instructions

  1. Whisk the egg yolks and sugar in a bowl until combined. 

  2. 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. 

  3. 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.  

  4. Slowly pour the yolk mixture into the dairy mixture, whisking continuously. Stir in the vanilla extract.  

  5. 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. 

  6. Take off the heat and stir in the salt. 

  7. 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. 

  8. Churn according to the manufactures instructions. 

  9. Pour 1/3 of the ice cream in a loaf pan. 

  10. Sprinkle 1/3 of the diced Angel Food Cake Cupcakes. 

  11. Pour 1/3 of the Strawberry-Limoncello Compote over the cupcakes. 

  12. Repeat. Drag the end of the knife through the layers as best you can, making swirls.  

Recipe Notes

Recipe time does not include refrigerating the custard for four hours or overnight.

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. | www.megiswell.com

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. | Ice Cream Machine | Homemade Ice Cream | Leftover Egg Yolk Recipes | What to do with leftover cake | www.megiswell.com
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. | Ice Cream Machine | Homemade Ice Cream | Leftover Egg Yolk Recipes | What to do with leftover cake | www.megiswell.com
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. | Ice Cream Machine | Homemade Ice Cream | Leftover Egg Yolk Recipes | What to do with leftover cake | www.megiswell.com

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Share

Share
Tweet
Email
Pin
Comment

You might also like...

Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kankana says

    May 9, 2017 at 11:45 am

    Such a fun flavor combination and right on time. We are already hitting 90(s) .. Summer will need a lot of ice cream and popsicles on the meal plan 😉

    Reply
    • Megan Wells says

      May 10, 2017 at 8:16 am

      I know right?! That hot weather really gets here fast when it wants to. And having ice cream and popsicles on the meal plan is a brilliant idea!

      Reply
  2. Sarah @ Champagne Tastes says

    May 8, 2017 at 7:23 am

    5 stars
    Ughhh Meg!!! Just come share with me- I still haven’t found space to put an ice cream maker. I’ll share my salmon with you if you share your ice cream with me hahaha! (And I think breaks from social media are totally necessary!)

    Reply
    • Megan Wells says

      May 10, 2017 at 8:14 am

      Lol, I have to store my ice cream maker in the garage with a lot of other kitchen appliances. And you have a deal!

      Reply
  3. Trish says

    May 5, 2017 at 8:22 am

    Vodka is listed under Instructions but not under ingredients. Should there be vodka in this recipe? Thanks

    Reply
    • Megan Wells says

      May 5, 2017 at 8:55 am

      Fixed! Thanks for letting me know Trish! Vodka isn’t strictly necessary but it lowers the freezing point of the ice cream, helping it not be so icy.

      Reply
  4. Ali from Home & Plate says

    May 3, 2017 at 9:16 am

    5 stars
    What a perfect treat for summer. I love this idea and it sounds delicious and a wonderful treat. I think I could eat the compote alone. Yum.

    Reply
    • Megan Wells says

      May 5, 2017 at 8:57 am

      The compote is pretty tasty by itself! I kept dipping a spoon into it to snack on it 😂

      Reply
  5. Jehan Hale says

    May 3, 2017 at 9:14 am

    These are so pretty! I’d love to try this recipe out! I don’t make ice cream at home that often, but this is calling my name.

    Reply
  6. Kristina @ Love & Zest says

    May 3, 2017 at 8:45 am

    These look absolutely amazing! Thanks for experimenting and bringing us this tasty delight!

    Reply
    • Megan Wells says

      May 5, 2017 at 9:01 am

      Thank you, Kirstina! Ice cream is so fun to experiment with and it is pretty forgiving too.

      Reply
  7. Bintu - Recipes From A Pantry says

    May 3, 2017 at 8:15 am

    5 stars
    That ice cream looks too good to eat! I could eat one now

    Reply
  8. Platter Talk says

    May 3, 2017 at 8:04 am

    Oh my – these angel food cake ice cream cones look heavenly, as they should. LOL – great idea.

    Reply
    • Megan Wells says

      May 5, 2017 at 8:59 am

      Haha, nice one! There are so many fun puns with Angel Food Cake. And thank you!

      Reply

Hello!

Hi! I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles, mainly ulcerative colitis and living with a j-pouch. Read more…

Subscribe

Get Social

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Follow Me On Pinterest!

Instagram with me

Instagram did not return a 200.

Get Social

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Pages

  • About
  • Contact
  • Privacy Policy
  • Terms and Conditions
  • Ulcerative Colitis

Recent Posts

  • At First Blush Gin Sour
  • Sazerac Drink Recipe
  • Caramelized Onion and Fennel Dip with Goat Cheese
  • Caramelized Fennel & Onion Skillet Pizza Recipe
  • No Bake Peanut Butter Protein Balls

Copyright 2021 Meg is Well | Site design handcrafted by Station Seven