Sunday, September 9, 2012

a sweet sunday treat by fat bottom

hey there everybody... i hope everyone is enjoying a wonderful weekend... i know i typically treat you all to something sweet on fridays (which i've kinda slacked on recently... sorry) but i've been a little on the busy side... but now the dust has seemed to have settled, and i think i am back to a bit of a schedule and routine... but enough of that... here's a delicious recipe i just have to share with you all... amazing... homemade... creamy... cake batter ice cream... and bonus homemade waffles...
i don't know why i don't make ice cream more often... honestly... it's not as hard as you would think, and the possibilities, oh! the possibilities... but anyway... enjoy the post and enjoy what is left of your weekend... 

cake batter ice cream (recipe taken from annie's eats):
 2 cups heavy cream, divided
½ cup yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
1½ cups whole milk
*pieces of cake, pound cake, or any mix in's you are craving...

directions: a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt  2. heat over medium heat until warmed through... meanwhile, place the egg yolks in a medium bowl and whisk until smooth
3. combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top
4. when the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly
5. continue pouring the cream mixture in a steady stream, whisking continuously until completely combined, then return the mixture to the saucepan over medium heat
6. continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer
7. immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend
*at this point i mixed in about 3 slices of broken up pound cake... mmmm...
8. cover and chill the mixture thoroughly in the refrigerator, and once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions

for the waffles (recipe taken from joy of baking):
2 eggs
1/2 cup of sugar
4 tbsp. of unsalted butter, melted and cooled
1/2 tsp. vanilla extract
2-3 tbsp. of milk
1/3 cup of all purpose flour
1/8 tsp. of salt

1. in a medium sized bowl mix the eggs and the sugar until frothy... then whisk in the melted, cooled butter, milk and vanilla extract
2. add the flour and the salt, and whisk the batter until smooth... the batter should be thin, so add more milk to thin it out if need be...
3. what we did next was heat up our waffle iron, and brushed it lightly with oil, and added about 1/4 cup of the batter to the iron... they cooked up in no time... and man... they were crunchy, sweet, almost with a caramelized flavor... they went perfectly with the ice cream!!

well... until next week... fat bottom out...

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