You may remember my recent fixation with birthday cake flavoured treats – krispies and bark to be exact. Well, after being sent an OXO Good Grips trigger scoop to try out (and the fact it was my 40th birthday recently) I thought cake batter flavoured ice cream would be perfect.
I had recently tried Cake Batter ice cream in New York at the Cold Stone Creamery and tried it with cherry pie filling, sprinkles and gummi bears. It was lush – so I set about making my own.
I ‘d purchased an ice cream maker earlier this year and had been waiting for better weather to try it out. I think we are having our summer now in Scotland (two consecutive days of sunshine counts as that) so perfect timing.
Making the ice cream was a relatively easy process. I made a custard type mix the night before (tweaked from a BBC Food recipe) and chilled this in the fridge overnight. The next day I dug the frozen bowl from my freezer, clicked this into the maker. I added dry cake mix to the custard, poured it into the maker and let it churn away. It took about 15 minutes to get a nice soft scoop ice cream. I could then blend in the cherry pie filling, the rainbow sprinkles and the gummi bears. I transferred this to separate plastic tubs to freeze for another few hours (at this stage it was too runny to enjoy properly).
4 large egg yolks
100 grams caster sugar
300 ml double cream
300 ml full-fat milk
1 teaspoon vanilla bean paste
100 grams dry vanilla cake mix
75 grams cherry pie filling
100 grams gummi bears
A few teaspoons of Sprinkles
The night before making the ice cream, make the custard base. Whisk the sugar and egg yolks together in a bowl until pale and creamy. In a saucepan, heat the cream, milk and vanilla until just coming to a boil. Remove from the heat immediately. Pour slowly onto the egg yolk mix, whilst constantly. Transfer back to the pan and on low heat, stir constantly until a lot of steam appears and the mix is thicker. This may take several minutes. Sieve this custard into a jug and allow it to come to room temperature. Pop into fridge overnight.
The next morning, stir the dry cake mix into the custard. Make the ice cream as per your ice cream machine instructions. When it comes to a soft serve stage, add in the cherry pie filling, gummis and sprinkles. Transfer to containers and freeze for at least two hours before eating.
The OXO scoop was perfect to get nice generous scoops of ice cream, and the metal edge glided through the frozen treat with ease. I always find trigger scoops much easier to use as they release all the ice cream without any fuss. I also like them as they are good when making cookies – you can scoop equal amounts of cookie dough with them, again with little fuss (or mess).
The ice cream itself? I sprinkled a few more gummi bears and sprinkles on top when ready to serve. It was as good as the Cold Stone Creamery version even if I do say so myself. If you make – enjoy!