Monday, April 25, 2011

It's hot.

I made ice cream tonight. Smart. The first time I made this was last summer in Syracuse and it's still addicting. The original recipe calls for an ice cream maker which I don't have but you can still easily make it without one. It really does taste like cake batter too. Behold!
Cake Batter Ice Cream
(adapted from
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract (I used my vanilla bean paste)
2 cups heavy whipping cream
3/4 cup vanilla cake mix, sifted (or golden vanilla mix if you can find it!)
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. 
2. Remove from heat and place in the refrigerator or freezer until liquid is cold.
3. 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.
Or for the non-ice cream maker method:
3. Let your mixture cool in the freezer for 20 minutes and then pour into a large casserole dish or a cake pan. Freeze for 20-30 minute increments and take out in between and beat the ice cream with a hand mixer (I only mix it once or twice).

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