Mini-me’s Cake Batter ‘n Sours Ice Cream

Recipe yields 5 cups ice cream.

In your stand mixer combine your whole milk, sugar and salt. Mix until sugar dissolves.

Add your heavy cream, vanilla and dry cake mix. Mix again for a couple minutes.

Cover your bowl (I use tinfoil) and stick it in the fridge for 1 to 2 hours.

Remove the ice cream mixture from the fridge and transfer the mixture into the ice cream maker freezer bowl. Set the bowl in the machine, turn on and mix for about 10 to 15 minutes.

Add your sour candy, making sure to add them one or two at a time so they don’t clump, and mix for a couple minutes more. Oddly, the color does not bleed, so hand mixing with this particular candy is not necessary.

You can serve this immediately or stick the bowl in the freezer until ready to eat. Just remember to take it out about 10 minutes before serving.