Homemade Cake Batter Ice Cream

Today we are celebrating John Yi's birthday! John engineers the show for us - that's the fancy way of saying he pushes all of the buttons to make us sound good. We appreciate him so much!

To celebrate John's birthday, I decided to get out my ice cream maker (it's one of those ones where you don't have to worry about using rock salt). I found a recipe for cake flavored ice cream.

Out. Of. This. World.

If you like the cake flavored ice cream at Cold Stone Creamery, you will LOVE this. It's first time I've made ice cream (I usually make sorbet) and I have to say it was pretty easy.

- Erin


Cake Batter Ice Cream
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup white cake mix, sifted


Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.

2. Pour the 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 one- or two-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.