In honor of all these birthdays, I just had to make some cake batter ice cream! The first time I had this flavor, I wondered how they got the cake flavor in ice cream. Answer? Cake mix. Oh...duh. Haha. This ice cream is incredibly creamy and full of cake batter flavor. Even after freezing it all night, it stays somewhat soft which makes it super easy to scoop and enjoy. It's like eating cake batter by the spoonful but way better because it's frozen, creamier and you don't have to worry about raw eggs. Perfect!
Cake Batter Ice Cream (Recipe adapted from Yum Sugar)
2 cups heavy cream
1 cup milk (I used 1%)
4 egg yolks
1/4 cup suagr
1 1/2 cups cake batter (yellow, white or funfetti is fine. I used funfetti)
2 tbs. vanilla extract
1. In a stand or electric mixer, beat egg yolks and sugar together until egg yolks lighten in color and holds a ribbon on the surface for about 2 seconds (this means the mixture has thickened and when drizzled, a ribbon of yolk will settle on the surface before sinking back into the mixture).
2. In a separate bowl, mix together cream and milk. Add egg mixture and whisk to thoroughly combine. Transfer mixture to a small saucepan and turn on medium heat, stirring regularly for about 5-10 minutes. You want the mixture to be about 180 degrees and thick enough to coat the back of a spoon.
3. Take mixture off heat, transfer into a container and let cool in the fridge for several hours. Once cooled, whisk in the cake mix and vanilla. Whisk thoroughly to get all lumps out.
4. Place mixture into your ice cream maker until the texture of soft serve. Transfer mixture to an airtight container, place in freezer and let freeze for several hours or overnight. Enjoy!