Just like the real thing....

I was lucky enough to live a short drive from a ColdStone Creamery for a couple of years. I almost always bought Cake Batter ice cream with rainbow jimmies mixed in. Not especially exciting considering you are able to have three mix-ins without an extra charge. But I thought it was perfection. I even bought it by the half gallon to keep in the freezer. However, they didn't seem to have as many dedicated patrons as myself and the store didn't stay open.

Ever since that sad day when I drove past and noticed the for rent sign up in the window I have been on a mission to recreate my beloved Cake Batter ice cream. Other brands began to offer it in the store. Edy's had its American Idol themed "Take the Cake" and Ben and Jerry had a birthday cake flavor as well. But the blue frosting in Edy's turned me off and the B&J's had an over powering chocolate frosting. Sure they were good... but not great.

The next step in my process was making it at home. I had an ice cream churn that got little use, and after a batch of Alton Brown's banana ice cream I jumped into making cake batter. Some quick internet searching suggested all you had to do was add around a cup of cake mix to your vanilla ice cream base and freeze it. I learned the hard way they where wrong. The ice cream was dry and floury tasting. It didn't offer the flavor I wanted and the texture was just terrible. I was sad, and discouraged. The ice cream churn sat unused in the basement pantry.

Eventually I began to plot my next attempt. Talking it over with my friend at work, discussing the technical side of ice cream making and how to avoid my previous short comings. It wasn't until I was inspired to make some Blackberry ice cream and had a delicious outcome that I was motivated to put my plan into action.

So back to the internets I went, and I found myself this recipe. Lacking any reviews, I could have been scared off. However the recipe had all of the steps I was looking for. A custard based ice cream, were the cake mix was added at the start and pre-cooked to eliminate the flour taste as well as hydrate the flour. This is not low fat, or part of any balanced diet. But it is creamy and I think very close to ColdStone Creamery's version of Cake Batter Ice Cream. So dust off those ice cream churns and indulge!

The Recipe:

Cake Batter Ice Cream
makes 1 qt.

2 cups whipping cream
2/3 cup cake mix
1 cup whole milk
2/3 cup granulated sugar
5 large egg yokes
1/2 tsp vanilla extract

1. Pour 1 cup whipping cream into a medium saucepan. Add 2/3 cup cake mix and whisk briskly over high heat until the well blended. Begin whisking again when bubbles form around the edges of the pan. Once the batter starts clumping together, immediately remove from heat and add the remaining 1 cup whipping cream. Whisk until it is smooth, and then pour into a 2 quart mixing bowl. (*I found there where some clumps at the bottom of my pan in the corners, but they mixed into the ice cream well)

2. Break and separate 5 large eggs, pouring the egg yolks into a clean small mixing bowl. Clean and dry the saucepan used to heat the cake mix and whipping cream.

3. Pour 1 cup of whole milk into the clean saucepan. Add 2/3 cup sugar and whisk until all of the sugar is dissolved. Warm over medium heat, until bubbles form around the edge of the pan.

4. Pour about 1 cup of the warm milk mixture slowly into the egg yokes while wisking, then pour back into the saucepan and continue heating over medium heat. Stir with a wooden spoon or rubber spatula until the mixture thickens. (it should be able to coat the back of a spoon once think enough)

5. Pour the custard base through a mesh strainer into the mixing bowl (from step 1) and whisk to combine the custard base and cake batter. Add ½ tsp of high-quality vanilla then refrigerate. (this step is VERY important, patience matters!) After 5-12 hours of cooling, freeze according to the instructions that came with your ice cream maker.

The Result:


If my butt is bigger next time you see me, you will know why. Although I have been balancing out my ice cream consumption with egg white omelets. Might as well use them for something!