When you're testing cake recipes, you start thinking of creative ways to use the leftover cake. Pureed into a batter and cooked in your waffle iron? Eh, doesn't quite work, unless you like your waffles soft and squishy like waffle-shaped muffins instead of crisp and toasty.
But cake in ice cream? This was a brilliant idea, if I do say so myself. Because, you know, cake and ice cream are the best of friends and they come together in an exquisite union in this beautiful ice cream.
As a kid, birthdays were all about the presents, of course, and the cake. But a cake just wasn't complete without a scoop or two of ice cream, and I had a very particular way of eating mine. With a little of each on my spoon so I could taste them together, I carefully doled out portions of both so that by the time I got to the end, there was one bite of cake and one spoonful of ice cream left.
Every bite was a balanced ratio of cold creamy ice cream and sweet fluffy cake. And when they were gone, there were a few cake crumbs left floating in a milky pool of melted ice cream at the bottom of the dish. If no one was looking - or even if they were - I might have thrown shame to the wind and licked my plate clean of those last few drops.
This ice cream, though, combines the two into a perfect scoop that's ribboned throughout with buttercream and soft vanilla cake.
Absolutely any flavor of cake will do. And while you may not have the problem of leftover cake if you're not testing recipes as often as I do, you might just bake your favorite cake and churn some ice cream, for no other reason than to mix up a batch of your own birthday cake ice cream. Even if it's no one's birthday. Even if it's just because you, too, appreciate the consummate harmony of the perfect bite of cake and 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 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