Saturday, March 26, 2011

Cake Batter Ice Cream

We all scream for Ice Cream.

I am an ice cream lover and I married an ice cream lover. We rarely have it in the house because we end up eating the entire container much faster than two people should. It is really quite embarrassing. The last time I bought ice cream I had to get one of those single serving Edy's cups so when we ate the entire thing in one night we would not feel sick and guilty. One flavor of Ice Cream that I really love that Zack thinks is just okay is Cake Batter Ice cream. I have seen it on a few blogs and have been waiting for an opportunity to make it. I used the recipe from Annie's Eats (who adapted the recipe from The Kitchy Kitchen) , but based on the comments made a few changes. People commented that her recipe did not taste very much like cake batter, therefore I increased the amount of cake mix in the recipe. I think it could have used even more cake mix, so I have updated the recipe below. This ice cream was super creamy and delicious. I topped mine with rainbow sprinkles, because who doesn't love sprinkles? Next time I am going to mix in chunks of actual cake. How tasty does that sound?
Cake Batter Ice Cream
recipe adapted from Annie's Eats (who adapted the recipe from The Kitchy Kitchen)

2 cups heavy cream, divided
1 cup yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ cups whole milk

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.

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.

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.

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