The “official” summer kickoff is this weekend but as temperatures climb across the nation I’m definitively declaring that we could all use some ice cream right now. Cake batter ice cream has been quite the rage for a few years running and seems to delight people of all ages. Its cake-like taste comes from a secret ingredient you would probably never guess (I know I didn’t)… butter, well butter extract that is. Somehow, the rich component balances with vanilla, cream and sugar to add that familiar birthday flavor to every melty bite. It’s hard to go back to store-bought ice cream once you’ve tried the homemade stuff but I’ll bet good money it’d be even more difficult when it comes to this flavor. As for me, I know I haven’t been able to look back.
2 cup half and half
2 1/2 cup evaporated milk
2 1/2 cup whole milk
3 3/4 cup sugar
5 tsp vanilla extract
5 tsp butter extract
Combine all ingredients in a bowl, cover and refrigerate for 30 minutes to 1 hour or until mixture has fully chilled.
Top with sprinkles and enjoy!
Note: Serving straight from the ice cream maker will produce a soft-serve/pudding type consistency as pictured. For a firmer texture allow the frozen yogurt to harden in the freezer for 30 minutes to 1 hour after churning.
Over to You
What’s your version of the perfect ice cream? Share and inspire us!