I know it’s only November, but I think it’s safe to say the potato salad I made for Rich’s birthday/first Father’s Day combo barbeque was the worst dish I made this year. I tried to make my mom’s famous potato salad, but I destroyed the tubers in a million different ways, from waterlogging the spuds, to peeling them before the boil. All around, a huge disaster.
And even though it was Rich’s super special day, I was actually more apologetic to our host, my sister-in-law, Cara. She was well into her second trimester at the time, and she is a known potato salad fiend. Is there anything worse than bringing a pregnant lady a favorite food and it to be the failure on the table?
Luckily, I had a redemption dish. When I was sent Copykat.com’s Dining Out Home Cookbook 2 by Stephanie Manley, it became obvious pretty quickly that these weren’t dishes I was ever going to order. Nearly all were meat-based, but there were two recipes that hit the Molly jackpot. The first was a recipe for Taco Bell’s bean burrito – quite possibly my favorite food when I was 17 – and the second was cake batter ice cream from Stone Cold Creamery. And, unlike many homemade ice creams out there, this one is egg free, making it safe for the pregnant ladies. Although Cara is a devotee of J.P. Licks cake batter ice cream, I took my chances and made this recipe when she and my nephew Jack visited later this summer. (You’ll recall we had the mango and eggplant noodles that you need to make right now, and this great tomato tart.)
To make sure there would be no recipe failures this time, I made two versions of the ice cream: the first with the cake batter mix the cookbook recommended, and a second using a Trader Joe’s cake batter mix. Now that I have done the dirty work for you, I can say whole-heartedly that the Duncan Hines Butter Golden Cake Mix is, in fact, the closest approximation to the cake batter ice cream you’d get at the ice cream shop. And even though I had made both ice creams for my sister-in-law to taste test and enjoy, the real victor of the day was Rich, as he came home to two almost-full containers of homemade ice cream that needed eating. I guess I kind of made up for his birthday mishap.
This past weekend we were back at my sister-in-law’s, this time to celebrate her and her husband’s birthdays. (They’re a day apart, and at this point I honestly don’t know which day is whose, just when I need to get the cards in the mail). She’s 35 weeks along now, and very much appreciated the cake batter ice cream I brought for the party.
The recipe suggests you make the mixture and refrigerate it for at least four hours, but better if it’s overnight. That works out perfectly for you, because when you put the mixture in the fridge, you can put the ice cream making unit that needs an overnight in the freezer in at the same time.
Cake Batter Ice Cream from CopyKat.com’s Dining Out at Home Cookbook 2 by Stephanie Manley
3 cups heavy cream, divided
¼ teaspoon salt
¾ cup sugar
½ cup dry Duncan Hines Butter Recipe Cake Mix
1 cup milk
In a heavy stockpot, mix 1 cup of the cream with the salt and sugar. Heat over medium heat, stirring occasionally. When the sugar is completely dissolved, turn off the burner and whisk in the dry cake mix. Add the remaining 2 cups cream and milk and mix well. Transfer the mixture to a container, cover, and refrigerate for at least 4 hours or overnight.
When you are ready to make the ice cream, remove the mixture from the refrigerator and whisk the chilled ice cream mixture well – it will be a little lumpy. Freeze in an ice cream maker according to the manufacturer’s directions. I tend to transfer my ice cream to a container to freeze it for a few hours before serving.