Creamy Vanilla Cake Batter Ice Cream Delight
Indulge in the rich and creamy flavors of this homemade ice cream, infused with the delightful taste of French vanilla cake mix. This custard-based ice cream is incredibly versatile, allowing you to create your own signature dessert by swirling in chocolate fudge sauce or fresh berries. The beauty of this recipe lies in its customizable texture; whether you prefer it smooth or with clumps of cake batter, this ice cream will be a hit with family and friends. With easy-to-follow instructions and tips to enhance the flavor, you'll enjoy a deliciously sweet treat any day of the week.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
whipping cream
1 cup (none)
large egg yolks
4 (none)
granulated sugar
1 cup (none)
large vanilla bean
1 (split and seeds extracted)
half-and-half cream
4 cups (none)
French vanilla cake mix
2/3 cup (dry, sifted)
Instructions
1
In a large saucepot over medium-low heat, combine the whipping cream, a dash of salt, granulated sugar, egg yolks, and the whole vanilla bean pod. Stir continually until the mixture thickens to form a custard that coats the back of a spoon and creates ribbons when drawn across with a finger. Take care to avoid curdling or scorching.
2
Once thickened, remove the saucepan from heat. Strain the custard into a clean bowl or measuring cup to remove any solids.
3
Carefully remove the vanilla bean pod, scraping the seeds into the bowl with the custard. Rinse the empty pod and save it for infusing sugar or flavoring other desserts.
4
Stir in the half-and-half cream into the cooled custard mixture until well combined.
5
Cover the bowl with plastic wrap and place it in the refrigerator overnight to chill. This step is crucial to ensure the mixture is properly cooled before churning.
6
While waiting for the mixture to chill, prepare the cake mix by whisking or sifting 2/3 cup into a small bowl to eliminate any lumps.
7
Once the custard has chilled, pour it into a pre-chilled ice cream maker that is running. Gradually sprinkle in the dry cake mix through the feed tube, allowing it to blend in smoothly. Continue churning according to the manufacturer's instructions, which usually takes around 20 minutes or more.
8
For added texture, if you prefer clumps of cake batter in your ice cream, mix in the unwhisked dry cake mix approximately 10 minutes before the churning process is completed.
9
At the end of churning, if desired, fold in additional dry cake mix with a spatula for more texture or onion in your chosen mix-ins, like quartered strawberries or a swirl of fudge sauce.
10
Once finished, transfer the ice cream into a covered freezer-safe container and place it in your upright freezer until firm.
11
Taste your mixture halfway through for flavor and adjust with additional dry cake mix if you desire a more pronounced cake flavor. The ideal ratio is 1/2 cup of dry cake mix for every quart of ice cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this ice cream recipe?
The recipe is called Creamy Vanilla Cake Batter Ice Cream Delight.
What type of cake mix is used in this recipe?
This recipe uses French vanilla cake mix.
Is this a custard-based ice cream?
Yes, it is a rich and creamy custard-based ice cream.
How much whipping cream is required?
You will need 1 cup of whipping cream.
How many egg yolks are needed for the custard?
The recipe calls for 4 large egg yolks.
What is the amount of sugar used?
One cup of granulated sugar is used in the custard base.
How should the vanilla bean be prepared?
The vanilla bean should be split and the seeds extracted for the custard.
How much half-and-half cream is used?
The recipe requires 4 cups of half-and-half cream.
What should I do with the empty vanilla bean pod?
Rinse the empty pod and save it to infuse sugar or flavor other desserts.
How long should the custard chill before churning?
The mixture should be covered and placed in the refrigerator overnight to chill.
Why is chilling the mixture overnight important?
Chilling is crucial to ensure the mixture is properly cooled before it is put into the ice cream maker.
How much cake mix should I prepare for churning?
You should whisk or sift 2/3 cup of dry cake mix to eliminate lumps.
At what temperature should the custard be cooked?
The custard should be cooked in a saucepot over medium-low heat.
How do I know when the custard is finished cooking?
It should thicken to coat the back of a spoon and create ribbons when a finger is drawn across it.
What is the first step after the custard thickens?
Remove it from the heat and strain it into a clean bowl to remove any solids.
When should I add the half-and-half cream?
Stir the half-and-half into the cooled custard mixture after adding the vanilla seeds.
How do I add the cake mix to the ice cream maker?
Gradually sprinkle the dry cake mix through the feed tube while the machine is running.
How long does the churning process typically take?
Churning usually takes approximately 20 minutes or more according to the manufacturer's instructions.
How can I get clumps of cake batter in the ice cream?
Mix in unwhisked dry cake mix approximately 10 minutes before the churning process is completed.
What are some recommended mix-ins for this recipe?
You can fold in chocolate fudge sauce, quartered strawberries, or other fresh berries.
What is the suggested ratio for cake mix flavor?
The ideal ratio is 1/2 cup of dry cake mix for every quart of ice cream.
Where should I store the ice cream once finished?
Transfer it to a covered freezer-safe container and place it in an upright freezer until firm.
Can I adjust the intensity of the cake batter flavor?
Yes, taste the mixture halfway through churning and add more dry cake mix if you desire a stronger flavor.
What should I avoid while cooking the custard?
Take care to avoid curdling the eggs or scorching the cream.
Is the cake mix added as a liquid or dry?
The cake mix is added dry to the ice cream base.
Does the recipe use salt?
Yes, a dash of salt is added to the whipping cream at the start.
What tool should I use to remove solids from the custard?
Use a strainer to remove solids before mixing in the remaining ingredients.
What type of container is best for freezing the ice cream?
A covered freezer-safe container is recommended.
Is this recipe suitable for families?
Yes, it is described as a hit with family and friends and is very versatile.
How do I ensure the cake mix doesn't cause lumps in a smooth ice cream?
By whisking or sifting the dry cake mix before adding it to the churning custard.