Cake Batter Ice Cream

I know, I know. It's cold outside. But big time ice cream lovers will eat this stuff rain or shine!
On a trip to Wisconsin in September for a wedding, Hubby and I stopped at a cute little cafe and tried their cake batter ice cream. It was delicious!
Let me explain. Who doesn't like licking the bowl clean when making cake? I know that some people frown on it because there is raw egg in the batter.
So here is the perfect solution. The egg used in this recipe is all cooked. And yet, when served, it has the same creaminess that cake batter does, and the SAME taste. It's great. I think next time I'm going to try a chocolate version. Or maybe just mix cookie crumbs in it.
Did I mention that a certain vanilla wafer compliments this ice cream wonderfully? Try it out! This would be a fun twist for a child's birthday. Top with some sprinkles and a birthday candle and ta-da!



Cake Batter Ice Cream
(recipe from allrecipes.com)

1 c. milk (I used low fat and none could be the wiser!)
1/2 c. granulated white sugar
2 egg yolks, beaten
1 tsp. vanilla extract
2 c. heavy whipping cream
1 c. yellow or french vanilla cake mix

Whisk together all of the ingredients in a medium saucepan until everything is well blended. Turn the heat to medium-low and cook until the mixture reaches 160 degrees F, keep whisking to make sure nothing on the bottom burns. The mixture will be nice and thick when it reaches the right temperature. Remove ice cream base from the heat and refrigerate until it's well chilled. Make sure to press a piece of plastic onto the surface of the base to prevent a skin from forming.
Once chilled, pour the ice cream base into your ice cream machine per the directions of the manufacturer. Stick in a freezer safe container and freeze for a couple of hours to firm up.
Note: This ice cream freezes up firm, so take out of the freezer 10-15 minutes before youy plan to serve it.


I linked this recipe up at:

• Mouthwatering Monday at A Southern Fairytale
• Tuesdays at the Table at All the Small Stuff
• Tuesday Night Supper Club at Fudge Ripple
• Delicious Dishes at itsablogparty.com
• Dr. Laura's Tasty Tuesday at whoislaura.com
• Tasty Tuesday at A Beautiful Mess
• Hearth and Soul Hop vol.23 at A Moderate Life
• Tempt My Tummy Tuesday at Blessed With Grace
• Whatcha Makin Wednesday at Scrapaddict4sure
• Foodie Friday at Designs by Gollum

Strawberry Sorbet

Last weekend the hubby and I bought some strawberries at a local produce place. The container had 6 very full pints of the ripe berries and boy were they tasty! After making trifles with some of the strawberries, I wasn't sure what to make with the rest. We really didn't want them to go bad, and that would be fast approaching with how ripe they already were.
Hubby suggested strawberry ice cream. So we looked in the manual that came with our ice cream maker for a recipe and ended up looking at the sorbet because it didn't need any heavy cream (something that we didn't have). The recipe in the manual, however had both sugar AND corn syrup. I knew there had to be a better way. So I searched the internet to find a better sounding recipe, and at http://www.joyofbaking.com/ I found a simple and tasty looking recipe. After a couple small changes, the deed was done and we have a very lovely, tasty and refreshing strawberry sorbet!

Strawberry Sorbet
(adapted from Joy of Baking)

2/3 c. water
2/3 c. sugar
5 c. strawberries, hulled and the big ones halved
1 tbl. lemon juice

In a small saucepan, heat up the water and sugar over medium low heat. Stirring until the sugar dissolves. Turn off the heat and let come to room temperature. This makes a simple syrup that we will use to sweeten up the sorbet with.
Puree the berries in a blender or with an immersion blender. At this point you can strain out the seeds if you like, but I left mine in. Add the lemon juice and mix together.
Once the simple syrup has cooled off to the point it isn't hot anymore, mix it in with the pureed berries and refrigerate until the liquid has become refrigerator temperature.
Now, following the directions of your ice cream maker, pour in the strawberry goodness. My sorbet was done in 25 minutes. At this point it will be the consistency of soft serve. Eat it now, or put in a freezer save container and freeze until ready to serve. Enjoy!

This tasty recipe is linked up at:

• It's Party Time Thursday at Pony Tails and Fish Scales
• Strut Your Stuff Thursday at Somewhat Simple 
• itsablogparty.com!
• Foodie Friday at Designs by Gollum
• Friday Favorites at Simply Sweet Home
• I'm Lovin' It Fridays at Tidy Mom