Cake Batter Ice Cream

Remains of cake batter ice cream smothered in chocolate sauce

The picture says it all. Coldstone, beware. This ice cream is so good that you may just find yourself in the backyard more often this summer, sugar cones in hand rather than driving to local ice cream parlor. Cake batter. Ice cream. The marriage is beautifully delicious. Do try it!

Cake Batter Ice Cream

From The Kitchy Kitchen

Over medium heat, bring 1 cup of heavy cream, sugar, salt, and cake mix to a simmer. Separately, beat the egg yolks lightly in a medium sized bowl. Add a 1/4 cup of the simmered cream mixture to the egg yolks stirring constantly. This is to temper the eggs and prevent them from curdling when added to the whole mixture. Add a bit more and mix, then add the entire egg mixture to the simmered cream. Stir with a whisk until the mixture forms a thin custard, about 5 to 10 minutes (or it reaches about 175 on a thermometer). Take off heat and add the remaining milk and heavy cream. Stir, then chill in the fridge 12 hours or overnight.

Add the mixture to your ice cream machine and chill accordingly.

**Notes: After making this twice, I'm adding a few tips. First, you can make this egg-free by whisking in 2T. cornstarch with the cream, sugar...before you put it over the stove. Secondly, this mixture will begin to gum up on the bottom whether you're a devout constant stirrer or not. I found that once this began to happen, using a whisk helped break up any clumps forming until it thickened to perfection. If you're a stickler for a smooth texture, you may want to further strain the custard before chilling.