Cake Batter Ice Cream
Recipe information
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Cooking:
5 min.
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Servings per container:
6
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Source:

Ingredients for - Cake Batter Ice Cream

1. Heavy whipping cream - 2 cups
2. Milk - 1 cup
3. White cake mix, sifted - ¾ cup
4. White sugar - ½ cup
5. Egg yolks, beaten - 2 large
6. Vanilla extract - 1 teaspoon

How to cook deliciously - Cake Batter Ice Cream

1. Stage

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.

2. Stage

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.