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Cake Batter Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 cup milk
- ¾ cup white cake mix, sifted
- ½ cup white sugar
- 2 large egg yolks, beaten
- 1 teaspoon vanilla extract
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Instructions
- Gather all ingredients.
- Whisk cream, milk, cake mix, sugar, egg yolks, and vanilla together in a saucepan until well blended. Cook, stirring frequently, over medium-low heat until mixture reaches 160 degrees F (70 degrees C).
- Pour into a heat-proof container and place in the refrigerator or freezer until chilled.
- Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency, about 20 to 25 minutes.
- Serve or transfer ice cream to a 1- or 2-quart lidded plastic container; cover surface with plastic wrap and seal. Store ice cream in the freezer for at least 2 hours to ripen or overnight.
Source
Original recipe: View Original
