If my arteries and slow metabolism would let me, I'd eat cake batter ice cream all day long - breakfast, lunch and dinner. Such is not the case.
I have this love of Cold Stone's cake batter ice cream. While I think I can easily find a recipe to replicate their brownies (I LOVE their brownies because they're so soft and moist), I think it's harder to find a recipe to do so for the cake batter ice cream. I don't like the store bought cake batter ice creams - it just doesn't taste cake batter-y enough for me.
Below is a recipe I've concocted in my head and it's not too shabby. It's no Coldstone, but I think I'll have to try a different cake batter...or I'll just dump raw batter into the mix or something like that - even though that's a no no in my eyes...See my notes below. Must go back to the drawing board...
Ingredients
1 c milk
1/2 c white sugar
2 egg yolks, beaten
1 tsp vanilla extract
2 c heavy whipping cream
1 c yellow cake mix, sifted (Butter Golden from Duncan Hines**)
Method
Whisk together milk, sugar, egg yolks, vanilla, cream and cake mix in a sauce pan until well blended. Cook over medium-low heat until the mixture lightly coats the back of a spoon - almost like a custard consistency OR the mixture reaches 160F (70C) and stir frequently. If you're not using a thermometer, be careful to not overcook the custard because then you'll have a lovely sugary egg mixture. I've been there. I've done that. And I was annoyed with myself.
While the above is cooking, get a large bowl out and fill it halfway with ice. Place a medium bowl over the ice. Make sure the medium sized bowl can contain all of the custard that you have just made.
When custard is ready, pour custard into the medium bowl that is over ice. Take some saran wrap (cling film) and place it over the custard to ensure that when it goes in the fridge, it won't have that thick skin that develops. Leave mixture in refrigerator until it has completely chilled.
When completely chilled, remove and place custard mixture in your ice cream maker and follow the manufacturer's instructions. NOTE: when ice cream is done in your ice cream maker, it will not be firm. It will be in a soft serve state and you need to freeze the ice cream for 2-4 hours or overnight.
When it's done, enjoy!
** Why Butter Golden and not White Cake? Because I think the butter golden/yellow cake batter will have a more pronounced taste than vanilla/white cake mix. I've been making white cake forever and have been finding that now it just tastes a bit...bland and a little too blah for my old woman taste buds.
Also, I did think about just dumping plain old pre-made cake batter into the custard during the process where it's in the ice cream maker, but I seem to recall that Cold Stone had a small problem with this when they did it - the uncooked cake batter caused a small outbreak of salmonella. So word to the wise - follow my instructions! :)
