Vanilla Cake Batter Ice Cream
In a medium saucepan, stir together half-and-half, cake mix and sugar. Gently heat and stir constantly until mixture just bubbles. (The mixture may be a bit lumpy, and it will stick and scorch easily, so watch it closely.) Pour into a large heatproof mixing bowl and whisk briskly to eliminate any lumps. Cool, covered, for 1 hour. Stir in whipping cream and vanilla. Cover the bowl with plastic wrap. Place in refrigerator for at least 2 hours or until well chilled.Advertisement
Pour the chilled mixture into a 1 1/2-quart ice cream freezer and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze overnight to ripen.
Chocolate Cake Batter Ice Cream:
Prepare recipe as directed, substituting a one-layer-size chocolate cake mix for white cake mix. Pour the mixture into an ice cream freezer. Freeze according to manufacturer's instructions. Stir 2/3 cup miniature chocolate pieces into the mixture before freezing overnight to ripen.
Birthday Cake Batter Ice Cream:
Prepare recipe as directed; pour the mixture into an ice cream freezer. Freeze according to the manufacturer's instructions. Stir 2 tablespoons colored sprinkles and, if desired, 1/2 cup miniature chocolate pieces, chopped nuts and/or coarsely chopped maraschino cherries into the mixture before freezing overnight to ripen.