In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt and cocoa powder.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine. Mix in your red food coloring, use as much as desired.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
While your ice cream is churning, make your cream cheese swirl by whisking together all of your ingredients until smooth and combined. Place in your fridge until ready to use.
Spoon half of the red velvet ice cream into your loaf pan. Place half of your cream cheese mixture on top and swirl with a knife. Repeat with remaining red velvet ice cream and cream cheese mixture. Freeze for at least 4 hours, or until solid.
When ready, scoop and enjoy!
