Happy 1st birthday to my blog! Well technically it will be one next week, but I will be taking off the week for some vacation time. I can’t believe that a year has flown by so quickly. I have definitely grown tremendously as a cook, baker, and photographer. I have challenged myself in the kitchen, and I am proud of the progress that I have made. I could not have continued this journey without the support of Blair, my family, and friends. I also need to thank those people that have shared my blog with others and continue to promote my recipes to others.
For my blogiversary, I wanted to make some ice cream since that has been one of my favorite things to make since starting this blog. I couldn’t think of a better flavor to make for this occasion than cake batter ice cream. This is definitely not something new to the blog world, but is something that has been on my list to try. Honestly, the cake batter that I have tried at places was always too sweet for me, and I did not like the taste at all. The homemade version is a thousand times better. It is not overly sweet, and has a cake batter flavor that is not overwhelming. Definitely it is a winner it my book. Now for the fun part!
To thank all of you for your continued support over the past year I am doing an ice cream related giveaway. One lucky reader will receive an ice cream maker! Your choice of either a Cusinart stand alone ice cream maker or the KitchenAid Ice cream maker attachment. I didn’t want to limit people in case they did not have the KitchenAid base. All you need to do is leave me a comment below telling me the first flavor you would try. See the fine print on how to enter!
The fine print:
- One comment per person.
- You can earn two extra entries by:
- Leaving a separate comment that you like me on Facebook
- Leaving a separate comment that you are a public follower of my blog
- Giveaway ends at midnight on Friday 8/19
- One winner will be selected by random.org
- If prize isn’t claimed within 7 days, a second winner will be selected
- Open only to North American residents
Cake Batter Ice Cream
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
What you’ll do:
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in cake mix, making sure there are no lumps. Cover and refrigerate 1-2 hours. Pour mixture into the freezer bowl and let mix until it has thickened (about 15-20 minutes). Remove ice cream from freezer bowl and place into a separate container. Eat as is or scoop into a large tupperware container, cover and freeze. Store in the freezer until ready to serve.
Source: Food.com; Pictures from Amazon