Cake Batter Ice Cream

(www.thefarmgirlrecipes.blogspot.com)

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

1½ c. whole milk

1.  In a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt.  Heat over medium heat until warmed through.  Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.  Combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top.

2.  When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly.  Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined.  Return the mixture to the saucepan over medium heat.  Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.

3.  Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.  Cover and chill the mixture thoroughly in the refrigerator (at least 4-5 hours).  Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.