Ample Hills Creamery's second most popular ice cream - this ooey gooey butter cake ice cream will be your new favorite!
Keyword: Cake, Ice Cream
Author: Eva Bakes
3/4cuporganic cane sugarcan substitute with granulated sugar
1/2cupskim milk powder
1 and 2/3cupswhole milk
1 and 2/3cupsheavy cream
4ounces (1/2 package)cream cheese, softened
1/2recipeooey gooey butter cake*
Get a large bowl and fill it with ice. Set aside.
In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
Place the egg yolks in a small bowl and set aside.
Place the cream cheese into a bowl set over the ice bath. Put a fine mesh sieve on top of the bowl with the cream cheese and set aside.
Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
Pour the mixture into the fine mesh sieve so the liquid goes on top of the cream cheese. Whisk the ice cream mixture well so there are no bits of cream cheese left.
Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.
Once the ice cream mixture has completely cooled, churn in an ice cream machine according to the manufacturer's directions.
Transfer a few scoops of the ice cream into a freezer-safe container, add some chunks of ooey gooey butter cake and repeat. Freeze for 8-12 hours before serving.