We use cake scraps in our kitchen for just about anything. Really. Even ice creams, where they add body, texture, and depth of flavor. We put chocolate cake scraps in the red velvet ice cream because we want it to taste like red velvet cake. We also like to take it too far and swirl red velvet ice cream with cream cheese frosting ice cream.

　　

Ingredients

Makes about 450 g (1 pint)

　　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)

　　

Step 1

Bloom the gelatin (see page 29).

　　

Step 2

Warm a little bit of the milk and whisk in the gelatin to dissolve. 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. Don’t be stingy on the blending time—the cake scraps need to soak up the liquid and kind of dissipate into the mixture.

　　

Step 3

Pour the mixture through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. 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.

　　

notes

Step 4

Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 9 g (2 teaspoons) corn syrup for the glucose.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.