Birthday Cake Batter Ice Cream

• Vegetarian

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 1/2 cups Cake mix, yellow
  • 1/2 cup Granulated sugar
  • 1 pinch Salt
  • 2 tbsp Sprinkles
  • 1 tsp Vanilla

• Snacks

  • 7 Birthday cake oreos

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on readytoyumble.com

Description

Ingredients

• 1 cup whole milk
• A pinch of salt
• ½ cup granulated sugar
• 2 cups heavy cream
• 4 large egg yolks
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 1½ cups yellow cake mix (about half a package)
• 7 Birthday Cake Oreos, crushed, plus extra for garnish
• 2 tablespoons sprinkles, plus extra for garnish

Directions

• Pour milk, salt, and sugar in a medium saucepan and heat on medium-low on the stove. Stir regularly and keep an eye on it so the milk doesnt scald. When its hot but not quite simmering, remove from heat.
• Whisk egg yolks together in a large, heat-proof mixing bowl.
• Very slowly, pour the hot milk mixture into the eggs, while whisking continuously. When all the milk has been added, pour the milk and egg mixture back into the saucepan. Heat on medium low until thickened and the mixture coats the back of a spoon. You can also use an instant read thermometer to check the temperature - you want to hit 170 to 175 degrees. Remove from heat.
• Pour the heavy cream into a medium mixing bowl. Pour the milk/egg mixture through a mesh strainer into the cream. Stir to combine. Add vanilla and almond extract; stir some more.
• Whisk the cake mix into the bowl, until lumps are dissolved. Refrigerate, covered, overnight.
• When mixture is very cold, churn in your ice cream maker according to its directions. While ice cream is still soft (but no longer liquid) and continues churning, add crushed Oreos and sprinkles.
• When ice cream has finished churning, place in a freezer-safe container and cover, then freeze for a few hours until solid.
• Eat, preferably with a few extra Oreos and sprinkles on top!