-
1
Pour 1 cup whipping cream into a medium saucepan.
-
2
Add 2/3 cup cake mix and whisk briskly over high heat until the well blended.
-
3
Begin whisking again when bubbles form around the edges of the pan.
-
4
Once the batter starts clumping together, immediately remove from heat and add the remaining 1 cup whipping cream.
-
5
Whisk until it is smooth, and then pour into a 2 quart mixing bowl.
-
6
Break and separate 5 large eggs, pouring the egg yolks into a clean small mixing bowl.
-
7
Clean and dry the saucepan used to heat the cake mix and whipping cream.
-
8
Pour 1 cup of whole milk into the clean saucepan.
-
9
Add 2/3 cup sugar and whisk until all of the sugar is dissolved.
-
10
Warm over medium heat, until bubbles form around the edge of the pan.
-
11
Pour about 1 cup of the warm milk mixture into the egg yokes and blend thoroughly, then pour back into the saucepan and continue heating over medium heat.
-
12
Stir with a wooden spoon or rubber spatula until the mixture reaches 160 degrees (F).
-
13
Pour the custard base through a mesh strainer into the mixing bowl (from step 1) and whisk to combine the custard base and cake batter.
-
14
Add 1/2 tsp of high-quality vanilla (I prefer Madagascar Bourbon).
-
15
Cool over an ice bath until the mixture is cold to the touch, then refrigerate.
-
16
After 5-12 hours of cooling, freeze according to the instructions that came with your ice cream maker.
