Monday, June 13, 2011

Homemade Cake Batter Ice Cream

Since the boys are gone for the week - read all about it on our other blog One State Two Boys - we decided we would stay up late and try out a new recipe. This recipe is borrowed from a fellow blogger, Kelly, over at The Pink Apron. Be sure to check out her blog, that is, after you have made your own Cake Batter Ice Cream. We love baking, so this easy and delicious recipe is a salute to our favorite kitchen creation...CAKE!

What you will need:
3 1/2 cups of half and half
1 cup white cake mix
1/2 cup sugar
Pinch of salt
3 egg yolks
1 teaspoon vanilla extract

What you'll need to do:
Begin by separating three eggs. We will use only the yolks.
Add the half and half to a medium sauce pan with the cake mix, sugar, and salt. Mix thoroughly.
Whisk in the egg yolks. Heat on medium while whisking constantly and scraping the bottom of the pan. The mixture will thicken slightly. Heat until it reaches a temperature of around 140. Remove from heat and add the vanilla.
Pour the mixture through a mesh sieve.
Cover with plastic wrap so that the wrap touches the top of the mixture. This will prevent the mixture from forming a thick film while chilling. Put mixture in the freezer until well chilled (we let it stay in for 20 minutes).
Pour the mixture into an ice cream maker and follow the manufacturer's directions.
 The hard part is waiting for it to finish!!
As you can see, we didn't wait for our finished product to harden!! 
It is smooth, creamy, and the perfect dessert for a hot summer day!

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