Wednesday, July 6, 2011

Cake Batter Ice Cream

Ice Cream and summer go hand in hand in our house, and I LOVE  homemade ice cream. Cake batter ice cream is one of Jessi's favorite flavors, and we wanted to make ice cream for her Graduation party. I went sleuthing for a good recipe: this one was a huge hit. I have made this twice now and it was great both times. 


6 egg yolks
2 cups milk
2 cups half and half
2 tsp vanilla
1 cup heavy cream
1 1/3 cup yellow cake mix
1 1/2 cups sugar
pinch of salt
1/4 cup decorating sprinkles

  1. Place the egg yolks in a medium bowl and whisk until smooth. Set aside
  2. In a separate, large bowl, combine the milk, half and half, and vanilla. Put a fine sieve over the top of the bowl.
  3. In a medium saucepan, combine the heavy cream, cake mix, sugar and salt. Heat over medium heat until warmed through. 
  4. When mixture is warmed, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined.
  5. Return the egg/cake mixture to the saucepan over medium heat. Continue heating, stirring continually, until the mixture thickens slightly. One note: be very careful when you are cooking your batter! If your temp is too high or you leave it unattended the cake mix will start to cook and your ice cream will not turn out well. (Speaking from experience here! The second attempt was good, but not as good as the first because of this)
  6. Immediately pour the cake mixture through the mesh sieve into the bowl with the remaining milk mixture and mix to blend well.
  7. Cover and chill the mixture thoroughly. (I just made this up the day before and stuck it in the fridge until I was ready for it)
  8. Freeze in an ice cream maker according to manufacturer's instructions.
  9. Just before the ice cream is finished, dump in your sprinkles for a fun, colorful effect.

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