Nothing says summer to me like homemade ice cream. There's a rich, sugary-sweet flavor that just can't' be topped. It brings back the days of sitting on my grandparent's porch stealing chunks of ice while someone worked the crank on the old ice cream maker. Bowls of rich vanilla cream drizzled in blackberry jelly... afternoons in the sprinkler...and falling asleep in the sun.
Yes, it really is "comfort in a bowl."
So when I came across this Cake Batter Ice Cream on Amy's Notebook,, I knew it was one I'd have to try.
Originally from Annie's Eats
Ingredients:
2 c. heavy cream, divided
1/2 c. yellow cake mix
1/2 c. sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1 1/2 c. whole milk
Directions:
In a medium saucepan, combine 1c. of heavy cream with yellow cake mix, sugar, and salt. Heat over med heat until warm. Meanwhile, place the egg yolks in a med. bowl and whisk until smooth (very important). Combine the remaining cream, vanilla, and whole milk in a lrg mixing bowl (original recipe call for a sieve to catch clumps of batter; skipped this step).
2 c. heavy cream, divided
1/2 c. yellow cake mix
1/2 c. sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1 1/2 c. whole milk
Directions:
In a medium saucepan, combine 1c. of heavy cream with yellow cake mix, sugar, and salt. Heat over med heat until warm. Meanwhile, place the egg yolks in a med. bowl and whisk until smooth (very important). Combine the remaining cream, vanilla, and whole milk in a lrg mixing bowl (original recipe call for a sieve to catch clumps of batter; skipped this step).
Temper the egg yolks by slowly pouring a small amount of cream in at a time. Pour the cream mixture in a steady stream, whisking continuously until completely combined. Return to the saucepan over med heat. Continue heating, stirring, and scraping the bottom of the pan, until thickened slightly (original recipe calls for temp to be 170-175 degrees; you'll know when it's ready).
Immediately pour the custard mixture into the bowl with the remaining cream and milk and mix to blend. Cover and chill the mixture thoroughly in the refrigerator. Once chilled, freeze in an ice cream maker. Wrap with thick towels and allow flavors to mix. Can do this for up to a hour. Store in an airtight container in the freezer.
This recipe really is wonderful and one that I look forward to enjoying for years to come. There really is nothing like homemade ice cream and I hope you enjoy it as much as we did!
What's your favorite summer treat?
For more experiments, check out Amy's Notebook Experiments under the header.
What's your favorite summer treat?
For more experiments, check out Amy's Notebook Experiments under the header.
*Linked to Writer's Workshop
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