Cake Batter Ice Cream

2 c. heavy cream
1 c. half and half
1/2 - 3/4 c. white granulated sugar
1 Tbsp vanilla extract
1. Stir together the half & half, and sugar until sugar is dissolved. This does not take long just stir with a spoon. Stir in the heavy cream and vanilla.
2. Measure out the dry cake mix. If you have a sifter use it as the cake mix gets lumpy and you don't want lumps in your ice cream. I actually don't have a sifter (I know what a hoar!) so I just used a whisk and whisked the lumps out. Stir in the cake mix into the cream mixture until it's completely mixed and the mixture is smooth.
3. Make sure the ice cream base is cool before putting it in the ice cream freezer for processing. If you used cold half & half and cream then the base should be ready to process. If the base is room temperature put it in the refrigerator and cool. Once the base is cool pour it into the bucket of your ice cream maker and process according to manufactuer's instructions.
4. After processing, put the ice cream into a bowl or other container, seal, and place in the freezer for several hours to allow the ice cream to get firmer.