My parents had us over for the 4th of July and I brought this Cake Batter Ice Cream. I wanted something cold, tasty and easy to make. This recipe hit the spot. It was extremely creamy, smooth and silky with a wonderful rich cake flavor. I got a big thumbs up from all that tried it.
This recipe could easily be cut in half, but for a larger gathering I suggest making the fully amount, as it will be gone in no time. I also think it would be fun to play around with different types of cake mixes.
Ingredients: 2 cup milk, 1 cup white sugar, 4 egg yolks, beaten, 2 teaspoon vanilla extract, 4 cups heavy whipping cream, 1 1/2 cups white cake mix
Start by seperating the yolks from the whites.
Save the whites in another lidded container and place in the fridge to use for omlets the next day.
In a large stock pot, add the milk and cream.
and cake mix.
Whisk until fully incorporated.
And cook over medium heat until mixture thickens.
Then pour into your ice cream maker. Then freeze as per maker instructions. Mine took about 20 minutes because the ice cream was so thick already.
Cover surface with plastic wrap and freeze until cold, best results to let this ripen overnight and serve the next day.
Make a heaping bowl full and enjoy!
Print This RecipeCake Batter Ice Cream
adapted from Allrecipes
2 cup milk
1 cup white sugar
4 egg yolks, beaten
2 teaspoon vanilla extract
4 cups heavy whipping cream
1 1/2 cups white cake mix
Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture thickens ,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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