My six year old loves everything cake batter and so when it came to to create a new gelato flavor, we had to make Cake Batter Gelato! We have a frosting version, and a rice krispie treat version, both of which favorites of his. Making this gelato was on his summer-to-do-list, as well as taking the training wheels of his bike and hiking to the waterfall. I am just about as excited as he is to cross this off his list! We’ve been busy tackling those training wheels, but I’m not so sure about that hike. Hopefully we can find a day that’s not very windy. Anyways our Cake Batter Gelato turned out fabulous, super creamy, and not too sweet! We all loved it. In fact, you would have laughed (I laughed at myself) yesterday morning as I woke up early to sneakily make this ice cream cone to photograph before the kiddos woke up and polished it off. The things I do….
Cake Batter Gelato
- 2 cups milk, whole is best, but I used 2% and it was still super creamy
- 1 cup heavy cream
- 4 large egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2/3 cup white cake mix, the powder (I have reverted to keeping a plastic container in my pantry so that I have it on hand to make all my kiddo's favorite treats)
- In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.
- Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Pour in cake mix and vanilla and whisk again until well mixed. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. Make sure to keep stirring so that the bottom doesn't burn. Don't worry if you see a little thick goop at the bottom, you will strain the mixture to take care of any lumps.
- Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches mixture to prevent a skin from forming. Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving. Enjoy!
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