The Supermom Chef

We live in Mississippi and when I say it’s hot, it’s friggin’ HOT! We completely skipped past Spring altogether. It’s supposed to hit 100 degrees today, and I would not be one bit surprised if it just bypassed 100 and hit 105! I love living in the South just as much as any good Southern lady ever has, but I tell ‘ya what…these summers are almost unbearable! So what better cure for the summer soaring heat than a huge bowl of cake batter ice cream? I have just recently purchased my very first ice cream maker, and after this homemade ice cream, boy am I glad that I did! The only regret about purchasing the maker is that I didn’t purchase it before now! What was I thinking???

I grew up in a family where we made homemade ice cream several times throughout the summer each year, but it always using the same recipe. We’d make big huge batches in the old-fashioned ice cream churner machines where you had to sit and watch it churn for hours. You’d have to stop ever so often and add more ice and rock salt. Then once it was finally ready we’d all sit and eat homemade ice cream until we were sick because it just wasn’t as good after it had been frozen hard in the refrigerator. My Paw Paw was the biggest homemade ice cream lover I’ve ever met. He wasn’t much for eating between meals, but he would never turn down a big bowl of homemade ice cream, no matter what time of day it was. And nothing made me happier than sitting in the doorway of Paw Paw’s dirty old backyard shed watching him eat ice cream while we spun ourselves sick on the merry-go-round. I’d give anything to experience that perfect Southern day just one more time. *Sigh*

So, as I said, this is the first time I’ve used my new “modern” ice cream maker and I was blown away by how easy this was! Literally I just stirred some ingredients together, put it in my ice cream maker, let it churn a while, then poured it into a bowl to freeze in the freezer for a while. I was in heaven eating this delightfully creamy specialty and I can say now that you’ll be seeing a lot more homemade ice cream recipes in the future on this blog!

P.S. If you look closely in the spoon, you’ll see the reflection of my little cutie waiting patiently on his ice cream while I photograph it.

Cake Batter Ice Cream

1 cup half & half

3/4 cup sugar

2 cups heavy cream

1 teaspoon vanilla

 1 cup cake mix (I used yellow)

Whisk the half & half with the granulated sugar until the sugar dissolves. Stir in the heavy cream and vanilla. Measure cake mix and then sift into a small bowl. Add cake mix to cream mixture; whisk until combined. Pour mixture into the freezer bowl and churn as directed by your machine’s instruction manual. Remove ice cream from freezer bowl ad place into a freezer-proof container and freeze for 8-10 hours.

Recipe from: http://scoopalicious.blogspot.com/2008/02/cake-batter-ice-cream.html