Cake Batter Ice Cream

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Did y’all know that July is National Ice Cream month? Yep, it has been ever since Joint Resolution 298 passed both houses of Congress and then-President Ronald Reagan signed it into law on July 9, 1984. Our tax dollars, hard at work…

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I made this ice cream several months ago and wasn’t sure when to share it on this web space. But since today is my dear husband’s birthday, I figured this was as good a time as any. Cake and ice cream are traditional birthday treats, and with this creamy concoction, you get both worlds in one bowl!

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This ice cream is super delicious, super creamy, and made from scratch – no boxed cake mixes here, which I loved. This ice cream is also pretty soft, even after hours in the freezer, which didn’t bother me at all, but I wanted to give my readers an FYI.

So, happy birthday to my sweet husband! And happy National Ice Cream Month to us all! Enjoy!

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{One Year Ago: Huevos Rancheros Divorciados}
{Two Years Ago: Grilled Salmon with Strawberry Salsa}

Source: ever so slightly adapted from Phemomenon

3 cups cold heavy whipping cream
4 tbs unsalted butter, softened
2 large egg yolks
1/8 tsp sea salt
4 tbs cake flour
2 tbs dry milk powder
1 cup granulated sugar
1 tbs pure vanilla extract
1/3 cup assorted colored sprinkles

In a large saucepan, heat the cream and butter until hot and almost simmering and the butter is completely melted, over medium-low heat.
While the cream is heating, beat together the egg yolks, salt, cake flour, dry milk and sugar in a heatproof, medium sized mixing bowl. Whisk until smooth.
Slowly pour about 1 cup of the heated cream and butter mixture into the egg mixture, whisking constantly. Whisk until very smooth. Pour the tempered egg mixture into the saucepan with the remaining hot cream and return it to medium low heat, whisking gently, but constantly until it starts to thicken and coats the back of a spoon, about 5-8 minutes. Once it has thickened enough to coat a spoon, strain it into a heatproof bowl through a fine mesh sieve. Add the vanilla and whisk to combine. Let cool to room temperature, stirring occasionally to avoid getting that annoying skin on top.
Cover the mixture with plastic wrap. Place the custard in the refrigerator to chill completely before churning, preferably overnight or at least 6 hours so that the flour and mixture can mingle and rest.
Churn the base according to your ice cream machine’s instructions. In the last 5 minutes of churning, add your sprinkles and let them mix into the batter. Scrape the mixed ice cream into a freezer safe container. Freeze the churned ice cream until ready to scoop – at least 3 hours is best.

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