More experimenting with ice cream.

As posted earlier, I love gelato and have experimented with a couple of different flavors.  I also love sampling exotic flavors (like Pineapple-Cilantro Sorbet—see post about Glacé  ).  But, I LOVE the cake batter flavored ice cream at our local ice cream parlor.  I found a recipe for a similar ice cream and I modded it here.  In fact, the creaminess of this ice cream really resembles the consistency of a gelato. 

Chocolate Cake Batter Ice Cream

1 (4 oz.) container Egg Beaters
3/4 c. sugar
1 pint whipping cream
1 c. 2% milk
2 t. vanilla
1 c. chocolate cake mix (I used Duncan Hines Milk Chocolate)

In a mixing bowl, beat Egg Beaters until thick, about 2 minutes.  Sprinkle in sugar while continuing to beat.  Once all the sugar has been added, continue to beat for 1 minute.

Pour in the cream, milk and vanilla.  Mix to combine.  Mix in 1 cup of cake mix and continue to beat until incorporated. 

Chill for one to two hours in the refrigerator  then freeze according to ice maker’s instructions. 

Yield:  about 1 quart

Any cake mix flavor can be used. 

The best way to serve this ice cream is to mix in maraschino cherries before serving.   (Okay, okay, I know this is not local in the least and is really not the healthiest thing I have posted, but OMG, it is good.)