Today I am delighted to present to you the recipe for Birthday Cake Ice Cream from Scooped: Ice Cream Treats, Cheats, and Frozen Eats. If you visit Southern Kissed regularly, you will recall a couple of recent posts about the cool cookbook published by Southern Living. I was permitted to share with you recipes for Mexican Chocolate Ice Cream Pie, Mississippi Mudslide, and now Birthday Cake Ice Cream.
I made the recipe for Birthday Cake Ice Cream twice. The first time I was impatient and could not wait to try it. That was a mistake on my part and I learned that doing it right pays off.
A little too soon.
However, after my first trial I decided to modify the way that I make it. The recipe as printed says to “…fold in cake, frosting, and sprinkles.” I found that when I put the icing in it was too clumpy. My solution for the problem was to cut the pound cake into thin slices, put a thin layer of frosting on each slice, and then cut into small cubes. This was a good way to keep from having too much frosting in any one particular bite of ice cream.
Even though I rushed through my first try, my son absolutely loved the ice cream creation and actually requested that I make it like that more often. Um, no. I like it better when the time is taken to do it correctly.
- 1 cup sugar
- 3 cups half-and-half
- 2 large egg yolks
- 2 tsp. vanilla extract
- 2 cups diced pound cake (about 4 1/2 ounces)
- 3/4 cup ready-to-spread vanilla frosting
- 1/4 cup rainbow candy sprinkles
- Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until slightly thickened.
- Remove from heat; pour into a bowl, and whisk in vanilla. Cool completely (about 1 hour), stirring occasionally. Place heavy-duty plastic wrap directly on warm custard (to prevent a film from forming); chill 8 to 24 hours.
- Pour mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instruction and times may vary.) After ice cream is finished churning, fold in cake, frosting, and sprinkles. Freeze in an airtight container at least 4 hours before serving.
Recipe reprinted with permission from Southern Living: Scooped: Ice Cream Treats, Cheats, and Frozen Eats.
You can purchase Scooped: Ice Cream Treats, Cheats, and Frozen Eats at your local bookstore or at Amazon.com.