Ingredients
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1 pint heavy cream
1 pint light cream
1/2 cup granulated sugar
1 cup yellow cake batter
Preparation
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Whisk all ingredients together until smooth.
Pour into a chilled ice cream maker (I use a Cuisinart).
Let it run about 30 - 35 minutes until thick and creamy.
Afterwards, I transfer it to another container and freeze it for a couple of hours to get a firmer consistency.
Enjoy!
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