Cake Batter Ice Cream

Question – if you were stuck on a deserted island and only given one dessert to eat for the rest of your life, what would it be? Mine, hands down, would be ice cream.I purchased an ice cream making attachment to my KitchenAid Stand Mixer last summer and haven’t looked back. It is pretty much the best purchase I’ve made in a long time. Making ice cream with it is easy and it tastes a million times better than store bought. My absolute favourite ice cream flavour is Cold Stone Creamery’s “Birthday Cake Remix“. It combines sweet cake batter ice cream with rainbow sprinkles, fudge sauce and a mashed up brownie in it. Seriously amazing. Therefore, I figured I would take a stab at making the cake batter ice cream for myself at home. I am so glad I did!

This ice cream is absolutely delicious. With a hint of cake flavour, this ice cream is rich, creamy and sweet. It is perfect on its own or with a few fun sprinkles on top. This recipe was adapted from one of my favourite food blogs – Annie’s Eats.

In a medium saucepan, combine 1 cup of the whipping cream with the yellow cake mix, sugar, and salt.

Heat over medium heat until warmed through.

Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.

Combine the remaining whipping cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top.

When the mixture in the saucepan is warm, 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.

Return the mixture to the saucepan over medium heat.

Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.

Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.

Cover and chill the mixture thoroughly in the refrigerator.

Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.

Serve up with some sprinkles, or any topping you so desire!

Did I mention our blog is celebrating it’s SECOND year this month?! Hence the candle!

Thank you everyone for reading our blog and contributing comments. It’s greatly appreciated.

Happy Canada Day and Fourth of July!

Enjoy!

Cake Batter Ice Cream

2016-01-31 19:01:14

Serves 6

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Prep Time

30 min

Cook Time

2 hr

Total Time

40 min

Prep Time

30 min

Cook Time

2 hr

Total Time

40 min

Ingredients

1. 2 cups whipping cream, divided
2. ½ cup yellow cake mix
3. ½ cup sugar
4. Pinch of salt
5. 3 egg yolks
6. 2 tsp vanilla
7. 1½ cups whole milk

Instructions

1. In a medium saucepan, combine 1 cup of the whipping cream with the yellow cake mix, sugar, and salt. Heat over medium heat until warmed through.
2. Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.
3. Combine the remaining whipping cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top.
4. When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly.
5. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined.
6. Return the mixture to the saucepan over medium heat.
7. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.
8. Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.
9. Cover and chill the mixture thoroughly in the refrigerator.
10. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.
11. Serve up with some sprinkles, or any topping you so desire!

By Claudia's Cookbook

Adapted from Annie's Eats

Adapted from Annie's Eats

Claudia's Cookbook http://www.claudiascookbook.com/