It’s May and it’s the third Monday of the month!
Do you know what THAT means???!!!
Oh, you are SO smart!!
Yup! It’s the monthly post for…
The Secret Recipe Club is a great group of bloggers started by Amanda of Amanda’s Cookin’ just over a year ago. It is based on Secret Santa where you are assigned a blog in your group and you need to find a recipe that you would like to make and then post about it. The fun part is that we aren’t supposed to tell the blogger that we’ve been assigned to them until our reveal day. It is SO much fun!
Our fearless group leader is Angela of Big Bear’s Wife, and she along with Amanda have done an AMAZING job keeping this group together and going so well! Thank you, ladies!!
For the month of May, my blog assignment was Kelly’s blog,…
In a medium saucepan over medium heat, whisk together half and half, cake mix, sugar and salt until warm.
In a medium bowl, mix together egg yolks and vanilla.
Using a ladle, slowly drizzle about a 1/2 – 1 cup of the warm mixture into the egg yolks, whisking constantly (you don’t want your eggs to cook, but you do want to raise their temperature. Nobody likes the taste of cooked eggs in their ice cream. Hmmm…well, maybe there’s someone.)
Add the yolk mixture to the warm half and half mixture, whisking constantly.
Pour the mixture through a fine mesh sieve into a bowl.
Place a piece of plastic wrap directly on top of the contents.
Before placing ice cream in a container to freeze, mix in sprinkles.
I rate everything I make on a scale of 1-4 with 4 being the best and this Cake Batter Ice Cream earned 3 rolling pins.