I had a dream the other night that I asked Gabe what kind of ice cream he wanted next, and he replied, “Latte!”
Silly brain. Upon waking, I asked Gabe what kind of ice cream he actually wanted me to make, and he said, “Cake batter!” So here we go.
Annie’s Eats has an awesome recipe for cake batter ice cream. I used funfetti cake mix and whole milk instead of cream, but otherwise I followed her instructions exactly. And it turned out excellent!
P.S. Now that I’m done with this post, I can actually let my very patient boyfriend eat some of the ice cream. Topped with gummy bears, of course.
Cake Batter Ice Cream
- 3 1/2 cups whole milk
- ½ cup funfetti cake mix
- ½ cup sugar
- Pinch of salt
- 3 egg yolks
- 2 tsp. vanilla extract
In a medium saucepan, combine 2 cups of milk with the 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. Pour the remaining milk into a large mixing bowl with a fine mesh sieve set over the top.
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.
Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining milk and mix to blend. Stir in vanilla. Cover and chill the mixture in the refrigerator for at least 8 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.