Green Tea Ice Cream

One of the best gifts I got this past Christmas was my Kitchenaid Ice Cream Maker attachment from my brother and sister-in-law. And I absolutely LOVE it. I've only been using it for about month, but I've made quite a few batches of ice cream since then. So much that my freezer looked like an ice cream shop. Which really is a good problem to have. lol. This attachment is so much easier than my old ice cream maker that I don't have to fuss over using rock salt and making sure I have enough ice in the bucket. And the cleanup is so much easier.

I love making ice cream from scratch. Its easy to make (especially now that I have a better ice cream maker), it always tastes so fresh and creamy, and you always know what is in your ice cream. You know that its not loaded with any kind of preservatives.

One of the first few ice cream recipes I made with my new gadget was this Green Tea Ice Cream from Just one Cookbook. Simple ingredients and simple to make.  If you have trouble finding Matcha Green Tea Latte, I found mine from Trader Joe's (I love Trader Joe's!). If you happen to find the actual Matcha Green Tea powder, by all means, use it. Just add a little more sugar to the mixture. This tastes just like the green tea ice cream you get at Japanese Restaurants. So yummy! Thanks bro & sis for my new toy! I'll be sure to give you some of the ice cream ;-)

2 cups half & half
3 Tbsp. Matcha Green Tea Latte of Matcha Green Tea powder
1/4 cup sugar (1/2 cup if using Matcha Green Tea powder)
pinch of salt

1) Freeze ice cream bowl for 24 hours.

2) In a medium saucepan, whisk together half & half, sugar and salt over medium heat. Add green tea latte (or green tea powder). Whisk often, and continue heating until it begins to foam and very hot to touch (do not boil).

3) Remove from heat, pour mixture into a large bowl. Place bowl in an ice bath to cool. Once cool, cover bowl with a plastic wrap and refrigerate for 2-3 hours or overnight.

4) When ready, pour chilled mixture into ice cream maker and freeze according to manufacturer's instructions, about 20-30 minutes. Pour soft ice cream into an air tight container and place in a freezer for 8 hours before serving.

S'mores Pudding Pops

Guess what I found out today was......its S'mores day! Happy S'mores day everyone! I guess they make an occasion out of everything. But what a delicious way to celebrate an occasion. Funny thing is, without knowing what today is, I somehow chose today to experiment on this recipe. Well, its not really a recipe. I just threw stuff together to make a frozen treat out of my older daughter's favorite dessert - S'mores. And it came out yummy. It was such a huge hit with my girls, that I'm almost out of it. Luckily, I managed to wrestle some away from them to take a quick picture for this blog.

prepared boxed or chocolate pudding
crushed graham crackers
mini marshmallows

1) Using popsicle molds or small paper cups, place a small amount of graham cracker crumbs at the bottom of your mold. Place a few marshmallows on top of the graham crackers. Pour or spoon a small amount of pudding on top of the marshmallows. Gently tap the mold to ensure the pudding coats the marshmallows. Doing so will ensure the popsicle will freeze in one piece. Repeat layering.

2) Top the chocolate pudding with some more graham crackers. Place the popsicle stick and freeze overnight.

Salted Caramel Ice Cream

A few months ago, I ordered some Fleur de Sel online in the hopes of making something salted caramel-y.

Fleur de Sel is a French sea salt. Its a finishing salt that gives a subtle salty flavor, unlike the regular table salt. I recently discovered the wonders of mixing salty with sweet in baking after tasting a chocolate cupcake drizzled with salted caramel. To die for. After that cupcake, I decided I wanted to replicate it, but never got around to it. So the Fleur de Sel sat in my pantry for months. Then I discovered this recipe from David Lebovitz for Caramel Salted Ice Cream. 'Nuff said. You can imagine how heavenly it tasted by its name alone. We all loved this frozen yummy treat.

Caramel Praline (mix-in)
1/2 cup sugar
3/4 tsp. Fleur de Sel

1) Line a baking sheet with a silicon mat or sparingly brush the baking sheet with unflavored oil.

2) Spread an even layer of the sugar into a medium-sized heavy duty saucepan. Heat sugar over medium heat until the edges begin to melt. Use a heat-proof utensil to gently stir the liquefied sugar from the bottom and edges towards the center. Stir until all the sugar is dissolved. Continue to cook, stirring occasionally until caramel starts to smoke and begins to smell like its about to burn.

3) Sprinkle 3/4 teaspoon of Fleur de Sel without stirring and pour caramel onto prepared baking sheet. Immediately lift baking sheet, tilting and swirling to spread the caramel into as thin of a layer as possible. Set aside to harden and cool.

Ice Cream Custard
2 cups whole milk, divided
1 1/2 cups sugar
4 Tbsp. salted butter
1/2 tsp. Fleur de Sel
1 cup heavy cream
5 large egg yolks
3/4 tsp. vanilla extract

1) Make an ice-bath by filling a large bowl with ice about 1/3 full and just enough water so the ice floats.   Place a smaller metal bowl in the ice and pour 1 cup of milk in the inner bowl.

2) Spread 1 1/2 cups of sugar in an even layer back into the heavy saucepan. Cook over medium heat until edges begin to melt. Use a heat-proof utensil to gently stir the liquefied sugar from the bottom and edges towards the center. Stir until all the sugar is dissolved. Continue to cook, stirring occasionally until caramel starts to smoke and begins to smell like its about to burn.

3) Once caramelized, remove from heat. Stir in butter and salt until butter is melted. Gradually whisk in cream. (Note: the caramel may harden. So return over low heat and continue stirring until all caramel is melted). Stir in milk until well incorporated.

4) In a small bowl, whisk egg yolks. Gradually pour a ladle full of warm caramel into the egg yolks and stir. Pour egg yolk mixture back into the saucepan and cook, stirring constantly, scraping the bottom as you stir. Continue cooking until custard thickens and reaches a temperature of 160-170 deg F.

5) Strain mixture into milk set over an ice-bath. Add vanilla and stir frequently until mixture has cooled down. Refrigerate for 8 hours or until thoroughly chilled. (Or you can cheat like I did by refrigerating the mixture with an ice bath for 4 hours).

6) Freeze mixture in an ice cream maker according to manufacturer's instructions. While ice cream is churning, crumble the hard caramel praline into very tiny bits. Once ice cream is finished churning, stir in praline bits.  Place ice cream in an airtight container and freeze until firm. 

Grilled Peaches

One of my favorite summer desserts is not just ice cream, or cupcakes, or pies. Its a simple, fresh peach. Grilled. Its a super easy dessert that requires only 2 ingredients. Fresh peaches and sugar. I've waited all year long to finally be able to grill fresh, sweet peaches. And summer is the only time you get to have peaches at its prime. When selecting your peach to grill, you need to make sure they're slightly soft and over-riped to achieve optimum sweetness. Serve this with your favorite ice cream, but it goes best with vanilla ice cream. The warm peach goes so well with the cold ice cream. Grilled peaches with a side of ice cream is the quintessential summer dessert.

fresh peaches (slightly softened)

sugar

1) Cut peaches in half and remove the pit. Sprinkle 1-2 tablespoons of sugar on each half of the peach. Place peaches on a hot grill, cut-side up. Grill for about 5 minutes.

2) Carefully flip the peaches over to cook the sugar side. Grill for another 5 minutes, or until you get nice grill marks on your peaches. Serve immediately with ice cream.

Mango Coconut Ice Cream

I'm ashamed to admit that I haven't taken full advantage of my ice cream machine this summer. It was National Ice Cream month last month and I only made one new recipe, Blueberry Pie Ice Cream. Although I have some great new recipes I've bookmarked. Then this recipe popped up on my reader last week from The Novice Chef.

One of my favorite new cheesecakes at the Cheesecake Factory is their Mango Key Lime Cheesecake, made with a coconut macaroon crust. Mmmmmm!!! I haven't lusted for a cheesecake from the Cheesecake Factory in a long time and when I had my first bite of this decadent dessert, I was hooked. The flavors blended together so well. This recipe reminded me so much of my new favorite cheesecake. I just had to make it.

The original recipe is a sorbet. But I decided to use the flavors of the original recipe and make it into an ice cream using elements from my Mango Kulfi recipe. It came out to be a rich and creamy, tropical flavored dessert that was so yummy. Love this one.

2 medium ripe mangoes, seeded and chopped

1 Tbsp. fresh lime juice

1/2 can light coconut milk

1 can sweetened condensed milk

2 cups heavy whipping cream

sweetened shredded coconut for garnish

1) Place mangoes, lime juice and coconut milk in a food processor or blender and puree until smooth. Set aside.

2) In a bowl of a electric stand mixer, whip heavy cream with a whisk attachment until it forms stiff peaks. Gently fold in condensed milk just until combined. Fold in coconut mango puree until well combined.

3) Place mixture in ice cream freezer container and freeze according to manufacturer's instructions. Place ice cream in an air-tight container and freeze for at least 6 hours or overnight. (*NOTE: You may need to freeze mixture into 2 batches). Top with shredded coconut when ready to serve.

Blueberry Pie Ice Cream

Its National Ice Cream month. So of course I have to commemorate the event by making some homemade ice cream. At first, I was thinking of slapping some store-bought vanilla ice cream on some of my Big, Fat, Chewy Chocolate Chip cookies I just made the other day to make some ice cream sammies. Or just make some of my Orange Ice Cream. But I thought I should try something new.

On our recent trip to Las Vegas, we visited one of the casino-resorts that had an ice cream shop that was advertising Blueberry Pie shake. That reminded me of my childhood, when my dad used to treat us to a scoop of ice cream from what used to be Thrifty Drug store (its Rite-Aid now). Back then, they used to have a Blueberry Pie flavor that I loved. They don't serve it anymore, but I sure miss it and I always look out for a similar flavor. So when I saw the Blueberry Pie shake at the ice cream shop, I thought why not make it myself. I did a quick search and found this recipe from Grin and Bake It.

This is an egg-based ice cream. I usually steer clear of any custard based ice cream because they never turn out right for me. The custard mixture usually curdles up on me. And this time, the mixture sort of separated, making the mixture too thin. Luckily, this recipe came with lots of notes to help for a successful batch. It turns out, the mixture separating happens often. So I followed the notes by continuing to heat the custard mixture and it began to curdle, which the recipe says is okay because the churning will smooth it out. Safe.

My next obstacle was the churning process. My first attempt at churning the custard mixture failed because my ice wasn't "cold" enough, if you can believe that. The custard didn't fluff up. I had run out of the rock salt, which I think is key to keeping the ice really cold. So after buying a new box of rock salt, I completed the churning process the next day and was finally able to have a fluffy mixture to complete the ice cream. I used the recipe's blueberry pie filling, but you can definitely also use a canned pie filling to save time. The final product was a yummy frozen treat, reminiscent of my youth, eating blueberry pie ice cream from the drug store. I'm definitely making this again.

Ice Cream

1 cup whole milk

1/2 cup sugar

1/2 tsp. lemon zest

pinch of salt

2 large egg yolks

1 cup whipping cream

3/4 tsp. vanilla extract

graham crackers, crushed or chopped into small pieces (about 3/4 cup)

Blueberry filling

1 - 1 1/2 cups fresh blueberries, rinsed and drained

1/8 cup confectioner's sugar

1/8 cup water

1) To make the ice cream, combine milk, 1/4 cup sugar, lemon zest and salt in a medium saucepan. Scald milk over medium-high heat, about 5 minutes.

2) While the milk is cooking, whisk eggs yolks in a medium bowl. Add the remaining 1/4 cup sugar and whisk until light and fluffy. Temper the milk by whisking in a small amount of the hot milk into the egg mixture. Whisk the egg mixture into the remaining milk mixture and cook over medium heat, stirring often. Cook for approximately 5 minutes until custard is thick enough to coat the back of a wooden spoon. Remove from heat and cool in an ice bath for about 5 minutes, stirring often.

3) While custard is cooling, combine cream and vanilla in a separate bowl. Stir cream into cooled custard. Cover with plastic wrap, pressing wrap directly on the surface of the custard. Refrigerate until completely chilled, from 4 hours up to 3 days.

4) To make the blueberry filling, combine blueberries, confectioner's sugar and water in a medium saucepan over medium heat. Stir and bring to a boil. Reduce heat, stirring occasionally. Mixture should begin to thicken around 7-10 minutes. Remove from heat and cool. Use immediately or refrigerate.

5) Freeze chilled custard in an ice cream machine according to manufacturer's directions. Add graham cracker pieces at the last minute of churning, just until mixed. In an airtight container, layer ice cream and blueberry filling. Freeze for a few hours to overnight before serving.

Baked Alaska

Sometime last week, one of my co-workers frantically left me a voice message to call her back because it was something really important. And after playing a bit of phone-tag, we finally got a hold of each other and she told me that she wanted to ask for a favor from me. Turns out, that she wanted me to make a dish for her. Her daughter's school was having a fair last week and she was given a recipe to make to bring for the fair. I found it kind of odd that she, a mother of three who knows how to cook, asks me to cook the dish for her. Well, you see, she's a very strict vegetarian and doesn't keep (and is not even allowed to bring) eggs in the house. And because of her culture, she isn't allowed to bring alcohol into the house either. These two ingredients were crucial to the recipe. And because she was a good friend of mine, I told her I'd look at the recipe and let her know if I can do it. So she faxed me the recipe and it turns out that the recipe is for a Baked Alaska. I called her back to let her know that I'd be happy to do it for her. Especially because I have been dying to make Baked Alaska after seeing it on a few cooking shows. So she brought me all the ingredients for the recipe and I went to work.



The recipe was quite easy and looked so yummy. For obvious reasons, I didn't get a chance to taste the dish. But I decided to make it again this past weekend for our Memorial Day BBQ because I had a little bit of the ingredients left. So I made a smaller version of the dessert and I'm so glad I did. It was a yummy, cool and creamy dessert with a delicious crust. I'm glad my co-worker gave me the recipe to make for her. Unfortunately, I don't know the source of the recipe. The recipe called for coffee liqueur, but I didn't have any, so I omitted it. And it still tasted super yummy. Thanks for the recipe Jatinder! I hope your daughter and her teachers enjoyed it as much as I did making it for you :)

3/4 cup vanilla wafer crumbs

3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/2 cup butter, melted

2 Tbsp. cocoa powder

1/2 gallon coffee ice cream, softened

6 (1 1/16 oz) English toffe-flavored candy bars, crushed

1 (7 oz) jar marshmallow creme

1 Tbsp. coffee flavored liqueur (optional)

3 egg whites

1) Preheat oven to 350 deg F. Combine vanilla wafer crumbs, graham cracker crumbs, pecans, cocoa and melted butter in a medium bowl. Mix until well combined. Press mixture evenly on the bottom of a 9-inch baking pan. Bake for 8 minutes. Cool completely.

2) In a large bowl, combine softened ice cream and crushed candy bars. Spoon over cooled crust. Cover and freeze overnight.

3) Whip marshmallow cream. Whisk in liqueur if using. Using a stand mixer, beat white eggs on medium-high until foamy. Gradually add marshmallow mixture, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over the frozen ice cream mixture, making sure edges are sealed. When ready to serve, preheat oven to 475 deg F. Bake for 3 minutes or until lightly browned on top.

Orange Ice Cream Popsicle

I love orange creamsicles. I love how the creaminess and tartness blend together well. I found this recipe from one of my favorite blogs, Annie's Eats, which made me start to crave orange creamsicles. Its been quite chilly and rainy lately for ice cream, but I thought the color of this treat would go so well with the theme of Halloween, which is a few days away. So I thought to make this. This came out so well, it reminded me of the Orange Dream Machine smoothie from Jamba Juice, which I absolutely love. I haven't gone to Jamba Juice in a while, so this might just satisfy me whenever I get the craving.

2/3 cup sugar

grated zest of 3 oranges

1 1/4 cup freshly squeezed orange juice

1 cup light sour cream

1/2 cup heavy whipping cream

1) In a blender or food processor, combine sugar and orange zest. Pulse the mixture until it is well blended and zest is pulverized. Add orange juice, sour cream and cream. Blend well until sugar and completely dissolved and mixture is smooth. Chill thoroughly in the refrigerator.

2) Freeze mixture in an ice cream maker according to the manufacturer's instructions. Pour into a container with a tight fitting lid or into popsicle mold and freeze overnight.

Mango Kulfi (Indian Mango Ice Cream)

I love any kind of mango ice cream. Even Indian Mango Ice Cream (aka Mango Kulfi). My first taste of Mango Kulfi was years ago when I was first introduced to Indian food. I haven't had it in a while, and was craving it. So I decided to search for a recipe I can use and found this one.

It was pretty easy to make and required little ingredients. This recipe calls for cardamom, which is quite expensive and I can probably do without in the recipe. But in order to have that indian flair, cardamom does the trick. It came out quite tasty and light. I'll definitely make this again, probably with less or no cardamom.

3-4 fresh mangos, pureed

1 can sweetened condensed milk

1/2 tsp. ground cardamom

2 cups heavy whipping cream

chopped pistachios, for garnish

1) In a large bowl, combine condensed milk and cardamom. Set aside.

2) In another bowl, beat whipping cream until it forms soft peaks. Gently fold whipped cream into condensed milk, making sure not to over-mix. Gently fold in mango puree until well incorporated.

You can now either freeze mixture in a container as-is, or continue to run it through an ice cream maker according to the manufacturer's instructions. Freeze in freezer for at least 6 hours before serving. Top with chopped pistachios for garnish.

Strawberry Cheesecake Ice Cream

I've been wanting to make a strawberry cheesecake ice cream for a long time. I tried making one before, and I believe it was a Tyler Florence recipe using eggs. I mistakenly added the cheesecake chunks during the churning process and it was a disaster. So I vowed never to make ice cream with eggs and learned that I should add the mix-ins after the churning. I always like searching for ice cream recipes that didn't require eggs and so I found this recipe in one of my favorite blogs, Sing for your supper.

Strawberry season is in full swing, so I've been crazy with strawberries lately and decided to try to make this. I've doctored the recipe a little bit and used heavy cream instead of half & half because its all I had. I also added cheesecake cubes in the mixture to give it an extra surprise. I just love the extra bite of cheesecake in the ice cream. This came out super rich and yummy. A definite make-again recipe.

1 package (8 oz) cream cheese, cut into small cubes

zest of 1 lemon

1 cup sour cream

1/2 cup heavy cream

2/3 cup sugar

pinch of salt

strawberry sauce (I used my homemade Strawberry Jam)

prepared frozen cheesecake, cut into small cubes

1) Place all ingredients, except strawberry sauce and frozen cheesecake, in blender. Puree until smooth. Refrigerate mixture for about an hour.

2) Place chilled mixture in ice cream maker container and freeze according to the manufacturer's instructions.

3) Remove container from ice cream machine. Fold in desired amount of cheesecake cubes in the ice cream mixture. Once folded in, place half of the ice cream mixture in a container. Drizzle strawberry sauce on top. Repeat layers. Swirl a knife into mixture to create a marble effect. Freeze for 3-4 hours before serving.

Watermelon Sherbet

My daughter loves watermelon. Maybe its because its all I ate when I was pregnant with her. My husband and I always look back to the time when I sent him out at night to buy just watermelon. Which he was happy to oblige. He always used to say that he'll run out to get whatever I wanted when I was pregnant. *sigh* I miss those days. lol!

Although I miss being spoiled when I was pregnant, I now love spoiling my daughter. Especially with foods she likes to eat. So when I found this recipe from a blog I visited, Proceed with Caution, I had to try it out. I'm glad I did because it tastes just like a frozen watermelon. Its a refreshing treat for this hot weather we're having today. Its definitely a great start for the summer.

3/4 cup sugar
1/8 tsp. salt
1 Tbsp. fresh lime juice
5 cups seeded watermelon, chopped
2/3 cup heavy cream
3 drops red food coloring.

1) Puree watermelon in a food processor. Strain liquid through a sieve to catch the juice. Set aside.

2) In the food processor, combine sugar, salt and lime juice. Pulse until sugar looks like wet sand, about 6 times. While food processor is running, slowly pour watermelon juice. Process for about 1 minute to ensure sugar has been dissolved. Strain liquid through a sieve, pour liquid in a bowl, and lace in freezer for about 1 hour.

3) In a chilled bowl, beat heavy cream with a mixer until it reaches soft peak stage. Slowly pour cold watermelon liquid into cream while continuously beating. Add food coloring.

4) Immediately pour into ice cream maker and churn for 30-45 minutes, until the consistency is like soft serve ice cream.

5) Pour sherbet in a container with a tight fitting lid and freeze for at least 3 hours before serving.

Pumpkin Ice Cream

After all the pumpkin recipes I've made, you'd think I'd be sick of pumpkin yet. And its not even Thanksgiving. Well, I'm not sick of it yet. My next entry with the use of my never-ending supply of pumpkin is......ICE CREAM! I heard somewhere about pumpkin ice cream, and I decided to make my own concoction. I looked at a lot of pumpkin ice cream recipes, and I came up with this simple recipe. Its a little too pumpkin-y for my taste, but it was still okay. If I get the urge to make anything else with pumpkin, I may try to re-vamp this recipe.

1 cup fresh pureed pumpkin

2 cups whipping cream

3/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1) Combine all ingredients together and mix thoroughly. Pour into ice cream maker. Run the machine according to manufacturer's instructions for 40-50 minutes.

2) Freeze for 8 hours or overnight before serving.

Peanut Butter Ice cream

I was craving some type of Peanut Butter dessert one day and I came across this recipe. I've had this recipe for a while now and haven't really tried it yet. So I decided to make it today. It tasted pretty good, but I guess I lost that Peanut Butter craving. I'm sure it would've been awesome then. Hubby said it tasted pretty good and "very Peanut Buttery." I didn't have too much chocolate chips in hand, so I added all that I had left. Which wasn't much. I'm sure it would've been better if I had more chocolate in it.

3/4 cup sugar

3/4 cup smooth peanut butter

2 2/3 cups half & half

pinch of salt

1/3 tsp. vanilla

crushed peanut butter cups or chocolate chips

1) Puree peanut butter, sugar, half & half, salt, and vanilla in a blender until smooth. Chill mixture thoroughly.

2) Freeze mixture according to your ice cream maker's instructions. Once it has finished churning, Fold in peanut butter cups or chocolate chips. Pour in a container with a tight-fitting lid and freeze for 6 hours or overnight.

Fresh Peach Ice Cream

I've come to learn that my daughter LOVES peaches. So we've been buying loads of different kinds - peaches, white peaches, nectarines, white nectarines. We also love peach ice cream, so I decided to look up a recipe. A lot of the peach ice cream recipes out there calls for eggs in the recipe to make it a custard. I've never had luck when making a custard ice cream. It never seems to come out smooth. But I found this recipe from www.fruitfromwashington.com that doesn't require eggs. I've cut the recipe in half because it wouldn't fit in my ice cream maker. Its real simple to make. One thing I have to say though, is, ice cream makers can be pretty tricky. If your ice isn't "cold" enough (if that's even possible), the mixture won't churn well. It happened to me with this recipe, but I simply ran the ice cream machine again with more ice than water that the manufacturer's instructions called for.

6 ripe medium peaches (or nectarines), peeled, pitted and pureed
1/2 Tbsp. fresh lemon juice
1 1/2 cup sugar
3 cups chilled heavy cream
1/2 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp. almond extract (optional)

1) Chill freezer container. Combine pureed peaches, lemon juice and sugar. Let sit for 15-20 minutes.

2) Combine remaining ingredients and add to peach mixture and mix thoroughly. Pour mixture into chilled freezer container two-thirds full. Place in ice cream maker and run according to manufacturer's instructions for 40-50 minutes, or until mixture starts to firm up.

3) Pour mixture in a container with a tight fitting lid and freeze for at least 6 hours or overnight.

Cake batter ice cream

Summertime is in full swing out here in San Fernando Valley, CA, with temperatures nearing the 100 degree mark. So what better way to cool off than a bowl full of ice cream. I love Coldstone Creamery's Birthday Cake Remix, which includes cake batter ice cream, sprinkles and chocolate cake (or brownie) pieces. Yummy! I'm a recipe blog lurker, and so I found a cake batter ice cream recipe from Skinny Food by Amy . It was time to finally break out the ice cream maker after the last time I used it a year ago. So it was perfect timing to try this recipe out. The recipe calls for heavy cream, and I accidently bought half & half. So I modified this recipe using half & half instead. This recipe was so simple to make and it tasted almost as good as Coldstone Creamery's. The only thing missing was the chocolate cake!

3 cups half & half
3/4 cup sugar
1 tsp. vanilla extract
2/3 cup funfetti cake mix

1) In a medium bowl, whisk the half & half and sugar until sugar is dissolved.

2) Stir in vanilla. Add the cake mix, making sure there are no lumps. Run the mixture through a sieve to catch all the lumps. The sprinkles from the cake batter will also get caught, you can return that to the mixture.

3) Pour mixture into the freezer bowl of your ice cream maker and let mix for 25-30 minutes. Transfer in a container with a tight fitting lid. Freeze for 5 or more hours to let it firm up.