Today’s my birthday! *dances*
I’m a huge fan of other people’s birthdays, but not so much my own. I’ve decided to embrace it this year – mainly because this ice cream has been on my “to make” list for months!
I have to tell you what happened though. I tried to make this ice cream 3 times before it finally worked! My husband, bless his heart, ran my ice cream maker bowl through the dishwasher. Why yes, there is a large sticker on the side that says not to do that but you know: men. The bowl froze normally but I couldn’t get ice cream to freeze in it! Eventually it did work though. It was bizarre.
The ice cream is beyond delicious. Cake batter ice cream is my alltime favorite and this is just as good as any you’d find at an ice cream shop. Maybe even better!
I woke up to a completely empty container the day after I made it. The kid was blaming my husband, husband was blaming the kid. At least someone enjoyed it, right?
Birthday Cake Ice Cream
from Joelen’s Culinary Adventures
1 cup milk
1/2 cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
3/4 cup yellow cake mix, sifted
2 tablespoons sprinkles
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. Remove from heat and place in the refrigerator or freezer until liquid is cold.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Stir in sprinkles by hand into the mixture and 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.