This past week has left us with an ice cream pie, a cheesecake, and about 3 different types of cookie dough. With all this sweet stuff around, I couldn’t justify making cookies. Cake Batter Ice cream, however, was another story.
This recipe started out on Recipezaar, but I halved it and changed the technique to what you see below. It’s smooth, creamy, and tastes pretty much like you’d expect a cake batter flavored ice cream would taste like. One of these days I’m going to make a batch of this and use it in Cake Batter Ice Cream Sandwiches.
Small Batch Cake Batter Ice Cream
2 egg yolks
1/2 cup sugar
6 tablespoons yellow or vanilla cake mix
2 cups half & half
1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
1/2 cup whipping cream
2 prepared or store bought bakery cupcakes, cut into chunks and frozen
Set a small strainer over a medium bowl.
In a second medium bowl, beat together egg yolk, sugar and cake mix.
In a saucepan, heat half & half over medium heat until simmering. Slowly whisk hot half & half into egg/sugar mixture. Return half & half mixture to saucepan. Reduce heat to medium low and whisk until mixture is thick enough so that it adheres to the spoon. Pour mixture through a small strainer into clean bowl. Let cool for about 5 minutes. Whisk in vanilla and whipping cream. Let cool at room temperature for 10 minutes, then transfer to refrigerator to chill for 6-8 hours.
When ready to prepare, place ice cream in ice cream maker and process according to manufacturer directions. While ice cream is processing, cut cupcake into bite size chunks. Stir cupcake chunks into ice cream. Place in freezer and freeze until firm.