Ingredients for Vanilla Cake Batter Ice Cream
- 3 cups heavy whipping cream
- 6 large egg yolks
- Granulated Sugar
- Vanilla Bean
- 1 cup heavy cream
- French Vanilla Cake Mix
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How to Make Vanilla Cake Batter Ice Cream
- In a large saucepan, combine 1 vanilla bean pod, 2 cups heavy whipping cream, a pinch of salt, 1 cup granulated sugar, and 6 large egg yolks.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a large bowl.
- Discard the vanilla bean pod or save it for another use.
- Scrape the vanilla bean seeds into the strained custard and stir to combine.
- Stir in 1 cup heavy cream and mix well.
- Cover the bowl and refrigerate overnight to chill completely.
- In a small bowl, whisk 2/3 cup French vanilla cake mix to remove any lumps.
- Churn the chilled custard in your ice cream maker according to the manufacturer's instructions.
- For a smooth ice cream, gradually add the dry cake mix through the ice cream maker's feed tube during churning.
- For a cake batter-chunkier ice cream, add half of the dry cake mix halfway through churning and the remaining half at the end.
- During the last few minutes of churning, or after churning is complete, you can swirl in your favorite additions: 1/4 cup fudge sauce, 1 cup quartered strawberries, or a combination of both!
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further.
- (Optional) Garnish with additional berries or chocolate shavings before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
67g
Fat
54g
Carbs
6g
