Recipe: Cake Batter Ice Cream

A while back we posted a recipe for a very simple but amazing cake batter recipe. We got feedback from someone who said we should be careful because cake batter is meant to be cooked, and we should be aware of the possibility of Salmonella. Though I probably should be, I am not too worried about Salmonella and I love the original recipe. However, when making ice cream for 30-40 guests, I have to say I am a little more anxious about it, so I made a very good recipe by cooking the base.

For the recipe I used the Vanilla Ice Cream #1 (Pure and Simple) from Bruce Weinstein's The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More as a guide, but I changed it up a bit.

Ingredients:
2/3 cup of sugar
2 large eggs
3/4 cup Yellow Cake Mix (though I am sure other flavors would work well too!)
1 cup skim milk
2/3 cup half and half
1 cup heavy cream
2 teaspoons pure vanilla extract

Directions:
Beat the sugar into the eggs until thickened and pale yellow. Add the cake mix.

Bring the milk and half and half to a simmer in a medium sauce pan. Once simmering, remove from stove and pour the milk mixture into the egg, sugar and cake mix and beat until well mixed. Pour the entire mixture back into the sauce pan, and cook over low heat while mixing constantly until the mixture thickens. The mixture may start to "bake" -- if this happens, take it off the stove immediately, and then pour through a strainer into a clean bowl. Allow the mixture to cool for a bit and add the heavy cream.

Cover and refrigerate until cool.

Freeze according to manufacturer's directions.

For an extra treat, I added rainbow sprinkles to the ice cream semi-frozen ice cream (about five minutes before I was ready to remove it from the ice cream maker.) Eat immediately or transfer to another container and freeze.


For another cake batter recipe that looks amazing, visit EB at SpiceDish.