Prep 15 mins
Cook 40 mins
Custard with French Vanilla Cake mix flavour, can swirl fudge sauce or berries into the frozen mixture, before the final freezing in the refrigerator. This is simple and easy. If you like it smooth add dry mix at the start, if you like it clumpy add the dry mix 15 minutes after the freezing has begun..The texture is up to you and your family.See my tips at the end of instructions also.
- 1 cup whipping cream
- 4 large egg yolks
- 1 cup granulated sugar
- 1 large vanilla bean
- 4 cups half-and-half cream
- 2⁄3 cup French vanilla cake mix, dry
- In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
- Remove from heat, and strain into a large bowl or measuring cup.
- Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
- Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
- Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
- Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
- Pour the cold custard into the already running ice cream maker.
- Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
- Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
- Pour into a covered storage container and place in your upright home freezer to freeze solid.
- A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
- When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.
It did have a cake batter flavor, but it also had a custard flavor which I'm not crazy about
I used a slight variation on this recipe (inspired by Alton Brown's recipe in Churn baby Churn 2 on Good Eats). Since the cake batter has plenty of sugar, I lowered the amount to 6.5 ounces and that was still a little too much. I used 7 egg yolks and 3.5 cups of half and half. After tempering and allowing the mixture to cool, I moved it from the pot to my blender and added vanilla extract and the cake batter. I refrigerated that for four hours and then turned the blender on before churning. The result was a very smooth ice cream with a pronounced cake batter flavor.
I wasn't impressed by this recipe. I felt adding the cake mix while the ice-cream was processing gave the mixture a gritty taste. (I tasted it a lot through the process.) I thought I added to much cake mix, because the flavor was very pronounced, but after it sat in the freezer, I couldn't even tell it was cake batter ice-cream. The ice-cream seemed to lose its flavor. I did enjoy the clumps I added after it was done freezing in the machince. It gave it the cake batter taste when I had a piece. I will try the cake mix in a different recipe by adding it before it goes into the machice so I can mix it in well. I like a smooth, not hard ice-cream. If you want an ice-cream that after freezing doesn't get rock solid, this recipe isn't for you. Maybe try, your favorite ice-cream recipe and try adding the mixture to it. I will not rate this recipe, because I feel it's my own personal opinion and others might not mind the things I do. All in all, it's not a bad ice-cream. Thanks for posting it! I gave it a shot!