|I'm not sure if it's sad that I made this yesterday|
and the ice cream is already over half gone...I might need help
Cake Batter Cookie Dough Chunk Ice Cream
makes about 1 quart
1 cup whole milk
1/2 cup sugar
2 egg yolks, beaten
1 tsp vanilla extract
2 cups heavy cream
3/4 cup - 1 cup yellow cake mix, sifted (depending on how strong of the cake flavor you want)
Whisk together milk, sugar, egg yolks, vanilla, cream and cake mix in a medium saucepan until well blended. Cook over medium-high heat until mixture reaches 160 degrees, stirring frequently. Remove from heat and transfer to a heat-safe bowl set over a bowl of ice. Stir until cooled and cover with plastic wrap, leaving one edge uncovered for custard to breathe. Let chill for at least 8 hours.
Make Cookie Dough Chunks:
5 tbsp butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup semisweet chocolate chips
In a medium sized mixing bowl, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips.
Form the dough into bite sized pieces and place on a cookie sheet lined with parchment paper. Once all pieces are rolled out, cover sheet with plastic wrap and place in freezer.
Once custard base is chilled, churn in ice cream machine according to directions (check on it early - it only took me 20 minutes since it was so thick to begin with). Fold in cookie dough chunks as you place ice cream into containers to freeze.