Friday, August 19, 2011

Cake Batter Ice Cream

I have shared with you before how much everyone in my house L.O.V.E.S. their ice cream.

It's okay in my book but when it comes to homemade ice cream wow the likeability has definitely taken a step up.  Especially when we got a fabulous ice cream maker from my parents and now making your own ice cream is even easier (and no I didn't get paid to say that).

It's awesome and I love the idea of no salt or ice.  So naturally we had to make some ice cream as soon as we got it.  One of my children's favorite flavors is cake batter.  There is nothing like licking the beaters after making a cake...mmmm so delicious, so we decided on that yumminess.

The ice cream was amazing.  It has a hint of cake batter plus a very smooth consistency.  And as a side note, I come from the "school of cream" (I know you are dying Maria but...), which means that if I am going to be making ice cream we use the real stuff.  No 1 or 2% milk or half-n-half.  My husband thinks that is one of the unpardonable sins in life so we use the real stuff.

 Plus your local dairyman will thank you.

Cake Batter Ice Cream

2 c. heavy cream, divided
1/2 c. yellow cake mix
1/2 c. sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ c. whole milk

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 (at least 4-5 hours).  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.

Source:  Annie's Eats
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