So, all I wanted was an ice cream scoop. An ordinary, old fashioned, dime-a-dozen ice cream scoop. I wanted one of those not because of how great (not) and long-lasting (not) and ergonomically well designed (not) they are (not), but because I needed a scoop that would make a picture perfect scoop of ice cream (not for the one pictured to your right.)
So, I went to a store which I thought could easily accommodate my needs. When the sales person approached and cheerfully asked if I needed assistance I explained what I needed. My explanation included appropriate and descriptively accurate hand gestures. “I need an ice cream scoop. I want the old fashioned kind with a half round scooper and a trigger (hand signal with thumb pressing an imaginary trigger) and one of those little metal pieces inside the scoop that separates the ice cream from the scoop (another hand signal demonstration with my left hand shaped like a scoop and the index finger of my right hand curved and acting as the little metal piece against my left palm).
So, the girl looked at me with a bright eyed, understanding, smiley face and said, “Oh sure. Here you go,” as she reached out and snagged this marvel of an ice cream scoop–
So, I politely said no and began to explain in more simplified and unmistakeable terminology what I wanted. “The scoop part is like a bowl. It has a slender metal piece that sweeps against the inside of the scoop to release the ice cream from the scoop. The little metal piece is controlled by a trigger attached to the upper part of the handle on the scoop. When you push the trigger, it moves the little piece of metal which cuts the ice cream away from scoop.” All of this was accompanied by a near perfect hand demonstration.
“Here you go,” she said.
“She’s not listening to me. She has her own agenda,” I thought. “Does that LOOK like it has a trigger with a little metal moving part thingy?”
I made myself behave appropriately and said, “Well, actually, I already have one like that except that mine has a hot pink handle.” The sale’s girl looked at me completely dumbfounded.
So, I tried one more time, just for fun, to explain what I needed. “I want an ice cream scoop. The scoop is rounded. It has a sweeping metal piece that moves across the inside of the scoop. There is a handle to grip. It has a trigger on the side. Push the trigger and the metal piece moves underneath the ice cream releasing it from the scoop. It is a very old, old, old type of scoop. They have been around since forever. They’re cheap. They break easily. Although it may sound a little bit crazy, I want one of those because I like the way it shapes the scoop of ice cream. Do you have anything that sounds like that?”
Her answer? “I don’t know, but I’m sure there’s one in the store somewhere. You’ll just have to look for yourself.” Then, she turned and walked away.
Well. I was in Walmart last night…oh gosh, I’ll have to share THAT experience some other time…but I found one of those scoops. I paid waaaaaaay to much for it. Over a dollar is waaaaaaay too much money. Nevertheless, I have learned some valuable life lessons and I now have the scoop that I wanted. The ice cream for which I wanted it will be in an upcoming post. (I am SO excited…about the ice cream, not the scoop!)
That little picture at the top of the page is of Cake Batter Ice Cream. I first had cake batter ice cream a few years ago at Cold Stone and loved it. I’m so glad that some very industrious people out in the world somewhere went home and made up recipes to recreate cake better ice cream. There are a number of variations of the recipe, some are cooked custard-based ice creams and some are simple measure, stir, and toss it in the ice cream bucket types of recipes.
Because I wanted an easy, basic ice cream for this recipe, I chose a non-custard base. The recipe is very, very easy, delivering an ice cream whose texture is surprisingly smooth and whose flavor is great.
- For the cake mix, I used a boxed yellow cake mix that states that it has pudding in the mix. A white cake mix will also work well.
- Sometimes people worry about using a cake mix in this recipe because of salmonella. Salmonella is found in raw eggs, not in a standard dry cake mix. There would only be a concern for salmonella if this recipe called for the use of raw eggs, which it does not. So, rest easy about that one. There is no actual batter made, only the use of some dry, unprepared, cake mix.
Prep Time: 10 minutes | Total Time: up to 12 hours for chilling, processing and freezing time | Yield: 1 ½ quarts
Now you can eat your cake batter and your ice cream, too!
- 2 cups heavy cream
- 1 cup half and half
- 1/2-3/4 cup white granulated sugar
- 1 tablespoon vanilla extract
- 3/4 cup dry yellow cake mix (unprepared)
- Stir together the half and half, and sugar until sugar is dissolved. This does not take very long. Just stir with a spoon.
- Stir in the heavy cream and vanilla.
- Measure out the dry cake mix and put it in either a fine meshed strainer or a flour sifter. Sift the cake mix into the cream mixture. Cake mix tends to form lumps and the sifting process will break up those lumps, giving you a finer product to mix into the cream. Stir the cake mix into the cream mixture until the cake mix has been well incorporated and the whole mixture is smooth.
- The ice cream base needs to be cool before putting it in the ice cream freezer for processing. If you have used cold cream and half and half, then the base should be cold enough for processing now. If the base has come to room temperature, put it in the refrigerator and cool. Once the base is cool/cold, pour it into the bucket of your ice cream maker and process according to manufacturer’s instructions.
- After processing, put the ice cream into a bowl or other container, seal, and place in the freezer for several hours to allow the ice cream to get firm (ripen).
Recipe by Terri @ that’s some good cookin’
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