In some ways three years have flown by. In many other ways, so much has happened that it seems like forever ago that I started working on itsy bitsy foodies. My feelings of not having enough time in the day to tackle everything are the same as last year, and so I continue to add things to the never-ending “list” that I mentioned in itsy bitsy foodies’ 2nd birthday post: Almond Poppy Seed Cupcakes. As the schedules of my other babies have become more demanding and as I try to implement a new goal of getting more sleep, I find less and less time to devote to itsy bitsy foodies. However, it is my sacred “me” time and even though I haven’t been able to spend as much time as I’d like on it, I’ve had so much fun seeing where it has taken me over the year, meeting new people, and finding my recipes featured on all sorts of websites.
So it’s back to the juggling act. And I realize once again that I am blessed for the fact that my days and my life are overflowing with activities, people and so many other positives.
As I look back over the year, I am so grateful and thankful for all of the support from you, my readers. Whether you are a loyal reader who regularly frequents my website, or a new-comer just stopping by for the first time, I thoroughly appreciate hearing from you, knowing that you care, and receiving your kind feedback and comments. And as I look ahead to the next year, I am excited to see what’s in store. I can only hope that through it all, we will all create lots of delicious memories with our loved ones.
I have to admit that I’m relatively new to cake batter ice cream. My husband introduced it to me; it’s always been one of his favorites. After making cake batter ice cream at home I can now say that I’m a fan. The reason that I’m especially a fan of homemade cake batter ice cream is that you can control the sweetness and intensity of cake flavor by adding the cake batter/cake mix to taste. The ice cream has the nostalgic flavor of cake batter and you can use the cake mix or eggless batter of your choice. French vanilla ice cream was my base and then I mixed in yellow cake mix to taste. I also tried a little bit using my white cake batter (without the eggs or baking powder/soda) and that worked well, too. In a portion of the ice cream, I churned in chunks of white funfetti cake iced with buttercream frosting which was a yummy addition if you like chunky ice cream.
Cheers to #3 celebrations with {Happy Birthday} Cake Batter Ice Cream!
- 3 eggs
- 2 cups skim or 1% milk
- 1 cup sugar
- 2 cups heavy cream
- 2 tsp vanilla extract
- ½ - 1 cup dry yellow/white cake mix or the cake mix/batter of your choice, to taste
- Frosted cake chunks, optional
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Remove from the heat and stir in the cake mix.
- Let the mixture cool and then add the heavy cream and vanilla extract.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
- Optional: stir in chunks of frosted funfetti cake once the cake reaches a frozen yogurt consistency and mix a little bit more before freezing into ice cream.
- Recipe makes 1 quart of ice cream.
