Red Velvet Ice Cream

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1 gelatin sheet or 1/2 tsp powdered gelatin
2. 220g milk
3. 1/2 recipe Fudge Sauce
4. 50g chocolate cake scraps
5. 35g cocoa powder
6. 25g or 2 tbsp sugar
7. 25g or 1 tbsp glucose/9g or 2 tsp corn syrup
8. 12g or 1 tbsp distilled white vinegar
9. 2 tsp red food colouring
10. 1 tsp kosher salt

Instructions

1. Bloom gelatin.
2. Warm a little bit of the milk and whisk in gelatin to dissolve. transfer gelatin mixture to blender, add remaining milk, fudge sauce, chocolate cake, cocoa powder, sugar, glucose, vinegar, buttermilk, food colouring and salt, and puree until smooth and even. Don't be stingy on blending time (need adequate time for cake scraps to soak liquid and dissipate into mixture).
3. Pour mixture through a fine-mesh sieve into ice cream machine and freeze according to manufacturer's instructions. Best spun just before serving or using, but will keep in airtight container in freezer for up to 2 weeks.