Tuesday, June 29, 2010

Homemade Cake Batter Ice Cream

 

I admit, I have a thing for cake batter. My favorite flavor snowball is wedding cake. Even when I tell myself over and over that this time I'm going to order something different, I always cave at the end and go for the sweet taste of cake. On those rare occasions when I set foot in a pricey ice cream shop, the only thing that can tear me away from peanut butter and chocolate goodness is cake batter. If cake batter is on the menu, I'm ordering it. If I had been in Marie Antoinette's shoes, I would have shouted, "Let them eat cake...BATTER!" So I may be a bit biased when I tell you the kids and I whipped up some homemade cake batter flavored ice cream Sunday and it was awesome! It would have been even better if I hadn't scorched the mixture ever so slightly. It was barely noticeable though and the kids had no complaints. I'm sure if you asked them, they'd say they're used to mom burning stuff. But a day later there wasn't the slightest trace of ice cream left and Hubby wasn't even here to get in on the action. I hope to get
more made up for the 4th. It just isn't the 4th of July without homemade ice cream and this will make a nice change from boring old vanilla. Guess I'll have to replace the leftover red and green Christmas tree sprinkles we used for a topping with something a little more American though! I found the original recipe on All Recipes and made a few changes. Here's my lightened up version:

1 cup milk (I used 1% Hood Simply Smart)
1/2 cup white sugar
2 egg yolks, beaten
3 teaspoon vanilla extract
2 cups evaporated skim milk
3/4 cup white cake mix, sifted

Whisk all ingredients together in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F. Stir constantly! I only stopped stirring for a second to put the milk back in the fridge and the mixture was already beginning to stick to the bottom of the pot. Remove from heat and cool in the refrigerator or freezer.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions. Once it has the texture of soft-serve ice cream sneak a little for yourself all the while telling your kids it's not ready and needs to harden some more. Place whatever's left in the freezer in your ice cream maker's container or in a lidded plastic container to harden.

Next time I will double the recipe since this only made about 8 small servings. I also want to try cutting the sugar down to about 1/3 cup. As is, it was not too sweet, but I think the sugar could be reduced some without it making much of a difference.

This post is being linked to Balancing Beauty and Bedlam's Parade of Foods and Works For Me Wednesday.


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6 comments:

Sandy said...

I've been waiting for warm weather to make ice-cream. Thanks for something new to try.

Alea said...

I have never had cake flavored ice-cream, but it does sound very good!

Jelli Bean said...

I have made a similar recipe twice and have determined that even if you stir continuously, inevitably you will have a little bit of cake sticking to the bottom of the pan. It does not bother me, but for others with texture issues, just strain the mixture before chilling.

Jenna @ Newlyweds said...

I am so trying this recipe this weekend. Can't wait. I mentioned this post on my blog today. Thanks for sharing it.

Anonymous said...

excellent points and the details are more specific than elsewhere, thanks.

- Norman

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