Hi friends. It has been a while. I am back from Chicago. It was an AMAZING week and I am hoping to have some images up for you in the next few days.
On another note: Summer is here! Nothing says summer like homemade ice cream. I am contemplating a weekly summer feature on homemade ice cream recipes, it would just give us an excuse to make it…and eat it. Hey…it might happen.
I stumbled upon this recipe for Cake Batter Ice Cream from Baked Perfection a few weeks ago. It is super yummy this is the second time we made it!
Cake Batter Ice Cream
2 cups heavy cream, divided 1 cup french vanilla 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 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. You will have three separate mixtures at this point. The last and final mixture with the sieve will not be used until all the cooking of the eggs and cake batter is finished. 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. *For harder ice cream, we normally will place the ice cream in the freezer for a few hours. Matt and I do like our homemade ice cream a little softer…that is what makes it homemade ice cream right?