1. In a medium saucepan, combine 1 cup of the heavy cream with
the yellow cake mix, sugar, and salt. Heat over medium heat until
warmed through. Meanwhile, place the egg yolks in a medium
bowl and whisk until smooth. Combine the remaining cream,
vanilla, and whole milk in a large mixing bowl with a fine mesh
sieve set over the top.
2. When the mixture in the saucepan is warm, slowly pour a small
amount into the bowl with the egg yolks to temper them, whisking
constantly. Continue pouring the cream mixture in a steady
stream, whisking continuously until completely combined. Return
the mixture to the saucepan over medium heat. Continue heating,
stirring and scraping the bottom of the pan, until the mixture
thickens slightly and reads 170-175 F on an instant-read
thermometer.
3. Immediately pour the custard mixture through the mesh sieve
into the bowl with the remaining cream and milk and mix to blend.
Cover and chill the mixture thoroughly in the refrigerator. Once
the mixture is chilled through, freeze in an ice cream maker
according to the manufacturer’s instructions. Store in an airtight
container in the freezer.
Originally Submitted
6/8/2012
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