Ingredients for Gourmet Cake Batter Ice Cream
- 2 cups (480ml) heavy whipping cream
- 1 1/3 cups (170g) your favorite cake mix
- 1 cup (240ml) whole milk
- Granulated Sugar
- Egg Yolks
- Vanilla Extract
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How to Make Gourmet Cake Batter Ice Cream
- In a medium saucepan, combine 1 cup (240ml) heavy whipping cream and 2/3 cup (85g) cake mix. Whisk vigorously over high heat until well combined.
- Continue whisking as bubbles form around the edges of the pan.
- As soon as the batter begins to clump, immediately remove from heat and stir in the remaining 1 cup (240ml) heavy whipping cream.
- Whisk until completely smooth. Pour into a 2-quart mixing bowl and set aside.
- In a separate small bowl, whisk together 5 large egg yolks.
- In the same (cleaned) saucepan, combine 1 cup (240ml) whole milk and 2/3 cup (130g) granulated sugar. Whisk until sugar dissolves.
- Heat over medium heat until bubbles form around the edges.
- Gradually whisk about 1 cup (240ml) of the warm milk mixture into the egg yolks. Pour the tempered egg yolk mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160°F (71°C) on a candy thermometer. This ensures a creamy custard without scrambling the eggs.
- Strain the custard base through a fine-mesh sieve into the mixing bowl with the cake batter mixture.
- Whisk to thoroughly combine the custard and cake batter.
- Stir in 1 teaspoon of high-quality vanilla extract.
- Place the mixing bowl in an ice bath and stir frequently until the mixture is completely chilled (about 20-30 minutes).
- Refrigerate for 5-12 hours to allow the flavors to meld.
- Churn the mixture in your ice cream maker according to the manufacturer's instructions. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
92g
Fat
62g
Carbs
9g
