Monday, June 28, 2010

Birthday Cake Re-Mix Ice Cream

I love ice cream. Can you tell? Two ice cream posts this week… haha
This is a Cake Batter Ice Cream with some Mix Ins (Brownies & Sprinkles)

I usually double the batch. If I’m going to make ice-cream… I’m going to make enough to last 🙂

Print Print Save Save

Birthday Cake Re-Mix Ice Cream

Adapted from: Annies-Eats

Makes about 1 quart of Ice Cream


2 cups Heavy Cream (divided)
3/4 cup Yellow Duncan Heinz Cake Mix
½ cup Sugar
Pinch of Salt
4 egg yolks
3 tsp. Vanilla Extract
1½ cups whole milk
1 batch of Brownies (I used Ghirardelli b/c it's THE best)
Rainbow Sprinkles


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.

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.

Immediately pour the custard mixture through the mesh sieve (aka: small mesh strainer) into the bowl with the remaining cream and milk and mix to blend. I had to use a whisk to encourage the mixture through the sieve. Cover and chill the mixture thoroughly in the refrigerator. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.
While still in the "soft-serve state", Mix in the Mix-Ins (Chunks of Brownies & Sprinkles- to your liking). Pour into an airtight container and allow to freeze solid in the freezer.

  Pin It

Leave a Comment