Cake Batter Ice Cream

Ingredients

  • 1 cup milk
  • ½ cup white sugar
  • 2egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • ¾ cup white cake mix, sifted
  • Directions

  • Step 1

    Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.

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  • Step 2

    Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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