Cake Batter Ice Cream

I was in love with cake batter ice cream from a couple of local stores, so I combined a couple of different recipes and came up with this one.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Pour 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 1- or 2-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.