Friday, August 3, 2012

His Favorite Flavor: Cake Batter Ice Cream

I wanted to share with you a yummy Summer treat!  I recipe for Cold Stone's Cake Batter Ice Cream. {Insert squeal here} My hubs was super excited to try this and the final vote was a perfect match!   I will tell you that you can make this in an electric ice cream maker or just your regular freezer. So go ahead and try it and see what you think.

Cold Stone Slab Cake Batter Ice Cream

Serves: Prep time: 15 min
Cook time: 20 min

  • Yield: 1 quart
  • 3 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup dry Duncan Hines Butter Recipe Cake Mix
In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. 
If you have an electric ice cream maker:
You of course will need ice cream rock salt and ice for your machine. If you place the mixture in your machine now keep in mind that it will take an extra 30-45 min for the mixture to cool to a freezing temp. Consistency will be that of store bought ice cream and will scoop as if your at cold stone.
Making this ice cream with out an electric maker: 
 If you wish to make the night before, place in a freezer safe container. I suggest a stainless steel bowl with lid.  Refrigerate for at least 4 hours, remove and whisk mixture well. Then place in freezer overnight. Consistency will be Consistency will be that of store bought ice cream and will scoop as if your at cold stone.


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