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Cake Batter Ice Cream

The other night at work I was feeling pretty down and a co-worker told me I take the fun out of everything when I don’t smile and I’m like Betty Crocker so I need to smile all the time. I couldn’t help but laugh when he told me this and so I promised him I’d make him some ice cream since I love using my ice-cream machine so much! After discussing good flavors, he told me he never had cake batter ice cream which is honestly my favorite kind so I knew what I had to make!

Cake Batter Ice Cream

Annie’s Eats

  • 2 cups heavy cream, divided
  • ½ cup yellow cake mix
  • ½ cup sugar
  • Pinch of salt
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1½ cups whole milk
  • 3 tablespoons sprinkles (optional)
  1. In a medium saucepan, combine 1 cup of the heavy 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 cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top
  2. 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
  3. 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.  Store in an airtight container in the freezer

The ice cream before freezing

All scooped out ad ready to be eaten (by Kamil, of course)!

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