Vanilla Cake Batter Ice Cream Recipe

Ingredients

• 1 cup whipping cream
• 4 large egg yolks
• 1 cup granulated sugar
• 1 large vanilla bean
• 4 cups half-and-half cream
• 2/3 cup French vanilla cake mix, dry

Instructions

1. In a large saucepot over medium heat, combine the vanilla bean pod, 1 cup of whipping cream, a dash of salt, 1 cup of granulated sugar, and 4 large egg yolks. Cook gently until a custard forms that coats the back of the spoon. Keep the heat medium to low to avoid curdling or scorching.
2. Remove the saucepan from heat and strain the mixture into a large bowl or measuring cup to eliminate any lumps. Take out the vanilla pod and scrape the seeds into the bowl, adding a delightful burst of flavor.
3. After rinsing the empty vanilla pod, you can repurpose it by placing it in your sugar bowl for a hint of vanilla flavor in your coffee or other baked goods.
4. Next, add 4 cups of half-and-half cream to the bowl with the custard and stir well to combine. Cover the bowl and refrigerate overnight to ensure a chilly base for your ice cream.
5. To prepare the cake mix, pour the 2/3 cup of dry cake mix into a small bowl, whisking or sifting to remove any lumps. Adjust the amount to your taste preference if needed; some love a little more cake batter flavor than others.
6. Once the mixture is well-chilled, pour it into the running ice cream maker. Gradually sprinkle the dry cake mix through the feed tube, allowing it to incorporate into the custard smoothly. Follow the manufacturer’s instructions, typically letting it churn for at least 20 minutes.
7. If you enjoy cake batter lumps in your ice cream, consider adding some unwhisked dry cake mix halfway through the freezing process, about ten minutes before it’s done.
8. At the end of the freezing, before transferring the ice cream to a storage container, you can fold in additional dry mix or add fun extras like quartered strawberries or your favorite fudge sauce for a twist of flavor.
9. Carefully transfer the ice cream to a covered storage container and place it upright in the freezer to freeze solid. Taste the mixture halfway through churning to adjust flavors, adding more dry mix if desired. Remember, for every quart of ice cream, 1/2 cup of dry mix will enhance the flavor.
10. Feel free to experiment with other cake mix flavors, like Lemon Supreme, adding ingredients like toasted coconut for a unique twist.