Baking One: Culinary Chronicles Capers Canards

I have always had a love for ice cream. Whether summer or winter, night or day, I am always in the mood for this icy treat. Some of my favorite flavors are vanilla and cake batter. One of the reasons why I love this treat so much is because of all of the flavors. Now a day, you can find anything in ice cream from waffle cones to cake to even bacon. Not only the flavors themselves but also toppings. I would have to say that I like a lot of different toppings but my favorite is anything with chocolate. Chocolate chips, Oreos, brownies, peanut butter cups, I like them all!

                As much as ice cream from the grocery store is good, there is nothing better than going to the ice cream shop. The one thing that sets the store apart from any regular gallon in your freezer is the soft serve. I love soft serve vanilla! I like the soft texture of it. The ice cream shop across from St. Rose has great things called avalanches that are pretty much soft served ice cream mixed with any kind of topping you like. Places like Peach Wave are great too (however I don’t quite like the taste of frozen yogurt as much).  My absolute favorite place in the entire world to go to no matter what season it is is Cold Stone Creamery.  They have the best cake batter ice cream I have ever tasted. It doesn’t get better than some cake batter ice cream with brownies and Oreos.

                As much as I love cake batter ice cream, I cannot drive down to Danbury every day and get it. Making homemade ice cream always seemed impossible to me. I never had an ice cream maker so I always turned away recipes that required one, however a couple of weeks ago, I bought an ice cream maker. After looking up a couple of different recipes I found one that seemed good. One of the things I didn’t like about this cake batter ice cream recipe was that you had to heat it up and then completely cool it. This took a very long time and I am pretty impatient. I found a different recipe the next time that didn’t require heating it. After tasting both, I would have to say that they tasted exactly the same and it was much easier to make the second one. Here is the recipe for the second one:

Ingredients:

1 cup whole milk, well chilled

3/4 cup granulated sugar

2 cups heavy cream, well chilled

1 teaspoon pure vanilla extract

2/3 cup cake mix

Directions:

1.       Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.

2.       In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.

3.       Stir in the heavy cream and vanilla to taste.

4.       Stir in cake mix, making sure there are no lumps.

5.       Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).

6.       Remove ice cream from freezer bowl and place into a separate container.

7.       Place freezer bowl and the ice cream into the freezer to further harden.

-Christina Moore