Cake Batter Black Forest Ice Cream. You May Now Swoon
August 27, 2012 in Cakes and Cupcakes, Dessert, Recipes, Snacks, Sweet
I love how my sons are constantly thinking up new and creative flavor combinations. They get as excited as I do when they know they’ve thought of a winner. It makes me feel like I’ve done something right. Perhaps I have taught them to think outside of the box. I am hoping they will use this skill in other parts of their life. So often, you have to be creative and do what others have not thought to do. I want this for them. This time, it was Danjo that thought outside the box.
With the last breaths of summer upon us and the thoughts of fall creeping closer to the front of our brains, I wanted to share with you a dreamy summer dessert. It combines the fun, carefree flavors of cake batter with the sophistication of brandied cherry jam and chocolate cake. It is swoon-worthy to say the least. You can sub out any type of jam, I was just lucky enough to have made some brandied cherry jam the day before so that is what I used.
| Cake Batter Black Forest Ice Cream |
- 3 egg yolks
- 1 Tbsp. vanilla extract
- 2 cups half & half
- 1 1/2 cups heavy cream, divided
- 1 cup vanilla cake mix
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp. sea salt
- 1 cup cherry jam, or jam of your choosing
- 2 cups chocolate cake chunks
- In a medium sized heat resistant bowl, whisk together the eggs and vanilla extract. Set aside.
- In a medium sized pot, whisk half & half, 1 cup of heavy cream, cake mix, sugar and salt over medium heat until steaming (don’t let it come to a boil). Be sure to whisk constantly. It might start to clump up a bit and freak you out. Don’t worry. That’s the cake cooking. Just keep whisking.
- Slowly pour cream mixture over the eggs, whisking constantly. You are warming up the eggs so they don’t curdle when you put them over the heat again.
- Pour everything back into the pot and stir constantly over medium heat until it thickens and steams. Again, this might start to freak you out a bit…it will start to clump a little, but as long as you haven’t brought it to a boil and you are stirring constantly, that should just be the cake mix.
- Place a fine mesh strainer over a large measuring cup (at least 4 cups). Pour batter into the strainer and stir and press the batter through the strainer.
- Cover tightly and refrigerate for 4 hours or overnight.
- Prepare according to ice cream maker’s directions.
- Just before storing in the freezer to ripen, layer about 1/3 of ice cream into container, spread about 1/2 cup jam over, then sprinkle cake chunks. Repeat once more then swirl it all gently with a knife.
- Cover the surface with plastic wrap then seal tightly and allow to ripen in the freezer for 2 or more hours. ( I know it’s hard to wait, but it’s worth it)
Be good sweet readers. But not too good! That’s boring ;)
[...] Recipe available at Fields of Cake [...]
This is indeed swoon worthy!
It truly is. It was SUCH a treat!