I was in love with cake batter ice cream from a couple of local stores, so I combined a couple of different recipes and came up with this one.
Ingredients
- heavy whipping cream: 2 cups
- milk: 1 cup
- white cake mix, sifted: 0.75 cup
- white sugar: 0.5 cup
- egg yolks: 2 piece (beaten)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Whisk together cream, milk, cake mix, sugar, egg yolks, and vanilla in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C). Pour into a heat-proof container and place in the refrigerator or freezer until chilled.
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Pour 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 1- or 2-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.
