Cake Batter Ice Cream

Note: Prep time includes 8 hours minimum time that the custard mixture should be refrigerated before churning.

In a medium saucepan, whisk together the milk, 1/2 cup of the heavy cream, vanilla extract and the cake mix. Warm the mixture over a medium heat. Meanwhile, whisk the egg yolks and sugar together in a medium sized heat safe bowl until it is a creamy, pale yellow color. Pour the remaining cream in a large mixing bowl with a fine mesh sieve set over the top.

When the milk/cream mixture is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the warm milk/cream mixture into the eggs in a steady stream, whisking constantly until combined.Then return the tempered egg mixture into the saucepan and heat over medium heat, stirring and scraping the bottom of the pan, until the mixture thickens and reads 170 F on an instant-read thermometer.

Pour the custard mixture through the mesh sieve into the bowl with the remaining cream. Mix thoroughly to blend. Cover and chill mixture in the refrigerator for at least 8 hours. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions. Store in an airtight container in the freezer.

For a festive touch, serve with sprinkles.

Yields 2 pints.