Cake Batter Ice Cream

Cake Batter Ice Cream

 

Cake Batter Ice Cream

(Recipe from PheMOMenon, adapted by Miranda Mowbray, Biting Life)

Ingredients:

3 cups cold heavy whipping cream (I used fat-free half-and-half to make it less caloric, but it still tastes super rich!)

4 tablespoons unsalted butter, softened

2 large egg yolks

1/8 teaspoon sea salt

4 tablespoons unbleached all-purpose flour

2 tablespoons dry milk powder (I used fat-free dry milk powder)

1 cup cane sugar

1 tablespoon pure vanilla extract

1/4-1/3 cup assorted colored sprinkles and chocolate jimmies (I just used the assorted sprinkles)

(1 box of yellow cake mix)

Directions:

In a large saucepan, heat the whipping cream and butter until hot and almost simmering and the butter is completely melted, over medium-low heat.

While the cream is heating, beat together the egg yolks, sea salt, flour, dry milk and sugar in a heatproof, medium sized mixing bowl. Whisk until smooth.

Slowly pour about 1 cup of the heated cream and butter mixture, whisking constantly, into the egg mixture. Whisk until very smooth.

Add the remaining cream mixture to the egg mixture in the bowl and whisk thoroughly to combine and make as smooth as possible.

Pour the entire ice cream base mixture back into the saucepan and return it to the stovetop over medium low heat, whisking gently, but constantly until it starts to thicken and coats the back of a spoon. DO NOT STOP STIRRING – either with a whisk or use a rubber spatula to keep the mixture moving and scraping the bottom (this took me about 5 minutes on a gas stovetop). The flour in the mixture will thicken and try to clump up, so if needed, once it has thickened enough to coat a spoon, you can strain it into a heatproof bowl or large glass measuring cup through a fine mesh sieve before adding the vanilla and whisking to combine. (I did this a little bit differently. I poured out the half-and-half once the butter was done melting, and put the egg mixture into the saucepan. I then whisked the half-and-half mixture slowly into the egg mixture, while over low heat. I didn’t seem to affect the finished result at all, and made it easier to avoid the clumping of the flour.)

Cover the mixture with plastic wrap, placing the layer of plastic right on top of the custard to make a seal. (I just used an air-tight tupperware container.)

Place the custard in the refrigerator to chill completely before churning, preferably overnight or at least 6 hours so that the flour and mixture can mingle and rest. (Mine ended up resting about 24 hours, and seemed fine.)

About an hour before you want to make your ice cream, prepare the cake mix according to package directions. Holly tries really hard not to feed processed foods to her kids, so she chose to forego adding cake to her ice cream, but also gives a link to this recipe for homemade cake mix, as a great alternative to store-bought.

When you are ready to churn your ice cream, churn it according to your ice cream machine’s directions.

While the ice cream is churning, crumble up your cooked and cooled cake into tiny pieces. Add ~2 cups of crumbs to the ice cream when there is about 3 minutes of churning time left. I crumbled and froze the rest of my cake for the next time I want to make this ice cream! 

At the very last, add your sprinkles and let them mix into the batter. Try to add them at the very last so that the colors don’t run too much if using nonpareils (I did it when there was about 30 seconds left, and the colors didn’t run at all).

Scrape the mixed ice cream into a freezer safe container.

Smooth the ice cream into the container and cover with a layer of plastic wrap.

Freeze the churned ice cream until ready to scoop – at least 3 hours is best, longer is better, but the scoop texture depends on your personal preference.

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