Birthday Cake Ice Cream

Birthday Cake Ice Cream

  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 1/2 cup full fat sour cream
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon vodka
  • 1 teaspoon vanilla
  • leftover cake, any flavor, about 2-3 cups

In a saucepan, whisk together the cream, milk, sour cream and salt.  Warm over medium low heat, just until hot to the touch.

In a separate bowl, whisk together the egg yolks and sugar.  Slowly drizzle about a cup of the hot cream into the eggs, whisking them to temper them, then scrape the eggs back into the saucepan.  Cook over medium heat, continuing to whisk constantly, until the custard thickens enough to coat the back of a spoon.

Remove from the heat, pour through a fine mesh strainer to remove any bits of cooked eggs, and whisk in the vodka and vanilla.  Cover with plastic wrap resting right against the surface of the custard, and refrigerate until completely chilled, preferably overnight.

Churn the ice cream according to the instructions of your ice cream maker.  Crumble the cake, including the frosting, and fold it into the ice cream.  Transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts


Recipe from Curly Girl Kitchen