I've been in search of an awesome ice cream flavor because it's summer. Summer = ice cream, always. But over the last few years, I've made all my favorites: cinnamon, pistachio, coffee, coconut, German chocolate, bacon. I kid! The bacon wasn't just a favorite; it was THE favorite. kidding. So while I could make variations of these favorites, I kinda wanted something new. Well. This sounded awesome and while I never order cake batter ice cream at Cold Stone, it always seemed really good.
This is one of those ice creams that tastes like CREAM. Maybe that's the thing with homemade that I'm not used to. Some people like it. I'm on the fence... But it has actual cake mix in it so it's fine frozen but, man, don't let it melt because it becomes this mutant blob of non-solid, non-liquid goop. Not that you would let it melt but still. It's a weird concoction.
It's REALLY strong, though, and hard to eat much of. That's okay; this recipe doesn't make much. It's nice to have something novel to make/try but I don't think I'll be making it again.
CAKE BATTER ICE CREAM
Source: All Recipes, by Ekho
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This is one of those ice creams that tastes like CREAM. Maybe that's the thing with homemade that I'm not used to. Some people like it. I'm on the fence... But it has actual cake mix in it so it's fine frozen but, man, don't let it melt because it becomes this mutant blob of non-solid, non-liquid goop. Not that you would let it melt but still. It's a weird concoction.
It's REALLY strong, though, and hard to eat much of. That's okay; this recipe doesn't make much. It's nice to have something novel to make/try but I don't think I'll be making it again.
CAKE BATTER ICE CREAM
Source: All Recipes, by Ekho
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
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