cake batter ice cream

cake batter ice cream

I love the taste of cake batter.  Looking back, some of my best childhood memories involved licking the batter off the bowl when my Mom made a cake, brownies, or even pancakes.  Truth be told, I was also an avid cookie dough eater, but that’s another story.  Anyway, back to today’s topic….For a while, I was hooked on Coldstone Creamery’s Cake Batter Ice Cream, but a few people got sick from salmonella and the company yanked it from its stores.  When it came back, it wasn’t as good as the original flavor, but, I guess, the tradeoff was that it was safer to eat.

Now that Chris and I are on an ice cream-making frenzy, I wanted to make my own version.  The result was a very rich and creamy ice cream that taste exactly like raw cake batter.  It’s a delicious and festive treat, specially when topped with sprinkles.  Who doesn’t love sprinkles?!

cake batter ice cream

Cake Batter Ice Cream
Yields 2 pints

1 cup whole milk
1 to 2 teaspoons vanilla extract, to taste
1 cup cake mix, sifted ( I used Betty Crocker, Butter Recipe Yellow)
2 egg yolks
1/2 cup sugar
2 cups heavy cream
Sprinkles, for garnish

In a medium saucepan, whisk together the milk, 1/2 cup of the heavy cream, vanilla extract, and the cake mix.  Warm the mixture over a medium heat. Meanwhile, whisk the egg yolks and sugar together until it is a creamy, pale yellow color.  Pour the remaining cream in a large mixing bowl with a fine mesh sieve set over the top.

When the milk/cream mixture is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly.  Continue pouring the warm milk/cream mixture in a steady stream, whisking constantly until combined.  Return the tempered egg mixture into the saucepan and heat over medium heat, stirring and scraping the bottom of the pan, until the mixture thickens and reads 170 degrees F on an instant-read thermometer.

Pour the custard mixture through the mesh sieve into the bowl with the remaining cream.  Mix thoroughly to blend.  Cover and chill mixture in the refrigerator for at least 8 hours.  Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

For a festive touch, serve with sprinkles.

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One thought on “cake batter ice cream

  1. Pingback: my favorite dishes of 2011 « daisy's world


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