Birthday Cake Ice Cream

I am in love with my ice cream maker. I had been seeing a ton of home made ice cream recipes floating around and decided to keep an eye out for a deal on an ice cream maker. I ended up scoring one for $24 at Bed Bath and Beyond - and I'm soooooooo glad I did. I had never really had home made ice cream before and now will never go back to store bought.

I haven't blogged any of the recipes I've made yet because the ice cream always disappears before I have a chance to take pictures. Hopefully I can post more recipes soon. I am trying to stick to the no-cook, no-egg recipes, which limits me a little. I may branch out, but I have an egg allergy, so I won't be tasting any of the egg/custard recipes. I have made several flavors so far, but this one is one of my favorites. It is based on the vanilla ice cream recipe that came with my ice cream maker, but I made several changes - like adding the cake mix. It really tastes like cake batter - which is perfect for someone like me who can't lick the bowl when I make cake! I hope you love it as much as I do!

Birthday Cake Ice Cream

Ingredients:

1 1/2 cups 2% milk

1 1/2 cups heavy cream

1/2 cup sugar

1 cup boxed cake mix (powder only)

Directions:

Sift together sugar and cake mix. Add in cold milk and whisk until sugar dissolves. Stir in heavy cream, and pour mixture into ice cream maker. Mix according to machine's directions.

Homemade Butter

So I saw this on Leslie's blog and thought - hey, why not!? It sounded like something fun and different. I had a little less than a pint of heavy whipping cream that I had no plans for, so I got to shaking. I made it during the USA vs Canada gold medal game which was perfect timing because that was a nerve wracking game!

Making butter really is easy and would be a fun project to do with kids. Just make sure you have an airtight container!

So go get some heavy cream, and get to shaking!

Homemade Butter

From: Leslie Sarna

Ingredients:

Heavy cream at room temperature

Big pinch of salt if desired

Directions:

Pour heavy cream into an airtight container and shake, shake, shake!

After about 10 minutes of shaking, you will have whipped cream.

It takes about 20 minutes of shaking for the butter to form. Once the solids pull away from the liquid, strain through a cheesecloth or mesh strainer.

Store in airtight container in the fridge.