Tuesday, September 20, 2011

Cake Batter Ice Cream

It was pink. It was creamy.  It was cold.  It was just plain good.  So, how in the world did I manage to not get a picture of the first ice cream I ever made?  I haven't a clue.  It's just not right.  Of course I realized this on the day that I, personally, ate the last of my wonderful frozen concoction.  I can't even blame it on my husband.  I mean I guess I could.  I'm sure if I thought long and hard about it it would somehow be his fault.  So let's just go with that.  ::shakes fist at Mrblocko:: How could you?!

I found the recipe for Cake batter ice cream on Plain Chicken. What better ice cream to make for the first time, in an ice cream maker that was a birthday present, than cake batter ice cream.  I had bought a pink strawberry cake mix on sale a few months before Blockette's birthday, thinking that she would want a pink cake.  That was before we decided on a rainbow theme, and before we were inviting "M" who would rather not have anything to do with pink.  This seemed like a good way to use up the cake mix.

Incredibly, the ice cream tasted just like an ice cream version of cake batter, without the added bonus of salmonella.  The texture was a bit on the grainy side, which was weird at first, but I got over it by the second bite.  I'm not sure if the texture was due to the fact that I substituted skim milk for whole and half and half for cream.  Or maybe I didn't incorporate the cake mix into the dairy properly.  Or possibly that's just the way it was supposed to be.

As we had a plethora of sprinkles leftover from Blockette's party, this became our favorite way to eat the ice cream.  It was like eating pink funfetti cake.  The sprinkles also masked the slightly grainy texture. 

I'm definitely going to make this version again with other cake mix flavors.  I can't wait to experiment some more with this recipe.  I wonder how the ice cream would taste with muffin or cookie mix added in!  The possibilities are endless. 

If you took a look at the recipe on Plain Chicken you will have noticed that the recipe only called for 2/3 c of cake mix.  So what am I going to do with the rest of the cake mix?  Oh.  I have several evil plans.  Muhahaha!  Keep a look out for more cake mix posts in the not too terribly distant future.

Cake Batter Ice Cream from Plain Chicken
1 cup whole milk, well chilled3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix

Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. Stir in cake mix, making sure there are no lumps. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). Remove ice cream from freezer bowl and place into a separate container. Place freezer bowl and the ice cream into the freezer to further harden.

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