Cake Batter Ice Cream

So cake batter is a craze now. I've seen recipes pop up online, including one for making your own cake mix to avoid buying one from the store (gasp!). I've seen cake batter ice cream at Cold Stone Creamery, including chocolate cake batter ice cream. That right there justifies the fact that I converted Annie's Eats's recipe to be Chocolate Cake Batter Ice Cream. Oddly, I had about 5 (expired) chocolate cake mixes in our cupboard and no white or yellow. Weird. Oh wait, it's not if you know me.

Cake Batter Ice Cream
2 cups heavy cream, divided
1/2 cup cake mix
1/2 cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla
1 1/2 cups whole milk
1/4 cup sprinkles (optional)

In a medium saucepan, combine 1 cup of the heavy cream with the cake mix, sugar and salt. Heat over medium heat until warmed through. Meanwhile, place the egg yolks in a medium bowl, and whisk until smooth. Combine the remaining cream, vanilla and whole milk in a large mixing bowl with a fine mesh sieve set over the top.

When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined. Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.

Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend. Cover and chill the mixture thoroughly in the refrigerator.  Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions adding sprinkles at the end.  Store in an airtight container in the freezer. Makes about 1 quart.