Cake Batter Ice Cream

Ingredients  

• 1 cup whole milk
• 1 cup granulated sugar
• 3 cups half and half (or heavy cream)
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 3/4 cup yellow cake mix (heat treated)**
• 6 TBS rainbow jimmie sprinkles (optional)

Equipment

• Large Mixing Bowl

Instructions

• Combine the milk and sugar in a small pot and heat over medium.
• Heat it for a few minutes, stirring occasionally until the sugar is dissolved. Let it cool for a few minutes.
• Add the sugar milk, half and half, vanilla extract, salt and cake mix to a large bowl. Stir well to combine.
• Pour the mixture into an ice cream maker (make sure you prepared your bowl in the freezer ahead of time). and let it churn until it’s thickened like a soft serve ice cream, according to your manufactures instructions. (I mixed mine for 30 minutes.)
• Add sprinkles and let the ice cream churn for an additional 5 minutes.
• Scoop the ice cream into a 3QT container, and cover it tightly with a lid, or plastic wrap and foil. Freeze for 6 hours to overnight to make the ice cream scoopable.