Cold Stone Creamery Cake Batter Ice Cream (Restaurant Copycat)

Nutrition Facts

Instructions

1. 11. Whisk egg yolks in a large bowl until pale and creamy, about 2 minutes.
2. 22. Combine milk, cream, and sugar in a heavy-bottomed saucepan. Heat until steaming, not boiling, whisking continuously.
3. 33. Temper egg yolks by slowly pouring hot cream mixture into eggs, whisking vigorously to prevent scrambling.
4. 44. Return entire mixture to saucepan. Cook over medium heat, stirring constantly until mixture coats the back of a wooden spoon, about 6-7 minutes.
5. 55. Remove from heat. Immediately strain through fine-mesh sieve into clean bowl.
6. 66. Whisk in dry cake mix, vanilla bean paste, salt, and vanilla extract until completely smooth.
7. 77. Chill mixture in refrigerator for 3-4 hours or overnight.
8. 88. Churn in ice cream maker according to manufacturer's instructions, typically 20-25 minutes.
9. 99. Transfer to freezer-safe container. Freeze for 2 hours before serving.