I’ve had this recipe starred in my Google Reader for awhile now. Today was another hot Texas Summer day so I thought it would be the perfect time for Birthday Cake Ice Cream. This was delicious. I’d say it’s probably one of my favorite ice cream recipes, I’ve tried so far. Very Rich, Very Sweet… Next time, if anything, I may just cut down the sugar to about 1/4 Cup. But this is definitely worth trying out.
Cake Batter Ice Cream
1 cup whole milk
1/2 cup sugar
2 cups heavy whipping cream
(I used fat free 1/2 & 1/2)
1 cup boxed cake mix
Sprinkles, if desired
Mix the milk and sugar until the sugar is dissolved. Pour in the heavy whipping cream and cake mix. Whisk together until completely mixed in.
Turn on ice cream maker and pour in mix. Let churn for 25 minutes. Pour in the sprinkles during the last five minutes of churning.
Transfer to a bowl and freeze.
Go to the store right now and get yourself a vanilla bean. Make this ice cream. Perfect, rich vanilla flavor with little specs of vanilla bean seeds. I really think this was the very best vanilla ice cream I’ve ever had.
David Lebovitz has a cookbook called, The Perfect Scoop. I’ve heard tons of good things about it. I haven’t picked this book up yet, but he posted the vanilla ice cream recipe on his web site.
Vanilla Ice Cream
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
A few drops of vanilla extract
Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturer’s instructions.
I love Cantaloupe. Cancy loves Ice Cream. I had a fresh Organic Cantaloupe from Whole Foods sitting in our fridge, wanting to be made into something good. I came across this recipe… Now I had a plan.
We tried this recipe tonight and turned out great. There’s a lot going on in this recipe so it’s nice to make this recipe with someone else. It makes a whole bunch of Ice Cream. We actually had some of the mix leftover because it wouldn’t fit in the Ice Cream Maker. All in all, it was the very best Cantaloupe ice Cream that I’ve ever had.
Ben & Jerry’s Cantaloupe Ice Cream
1 large Cantaloupe, very ripe
1 Lemon, juice of
Ben & Jerry’s Sweet Cream Base*
Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready. Makes 1 generous quart.
*Sweet cream Base:
2 Large Eggs
3/4 Cup Sugar
2 Cup Heavy or whipping cream
1 Cup Milk
Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Makes 1 quart.
Oh My Goodness, What an easy & delicious way to try out our new ice cream makers. Cate’s recipes always look amazing, but I needed a reason to buy an ice cream maker, and this recipe sent me to Bed, Bath, & Beyond. Thanks, Cate for a great excuse to go shopping. J The sherbet was delicious.
Mexican Chocolate Sherbet
3 cups whole milk
3 tablets Mexican chocolate, chopped (Nestle Abuelita)
In a medium saucepan over medium-high heat, whisk together the milk and chocolate until all the chocolate is melted and the liquid is a uniform color.
Pour into a bowl and set in an ice bath, whisking occasionally until cool.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions.