Cold Stone Cake Batter Ice Cream Copycat
Pralines and Cream
3 . Follow manufacturer ' s instructions for freezing .
4 . While mixture is freezing , chop candy bars using a food processor , or just by banging them on the counter .
5 . After about 15-20 minutes , turn the machine off , remove lid , and check for a slightly thick consistency ( like runny pudding ). If consistency is right , add crushed butterfinger . Cover and continue processing until machine slows or stalls .
Cold Stone Cake Batter Ice Cream Copycat
Source : theslowroasteditalian . com of clumps .
3 . Add milk and whisk until well combined . Add remaining ingredients and whisk until well combined again .
4 . Add to ice cream maker .
5 . Freeze according to manufacturer ' s ingredients .
6 . Add sprinkles during the ' mix-in ' phase of churning or stir in when you transfer frozen ice cream to freezer .
7 . Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately .
Pralines and Cream
Source : iwashyoudry . com Ingredients :
Ingredients :
• 1 1 / 2 cups Pillsbury Classic Yellow Moist Supreme dry cake mix
• 1 / 2 cup granulated sugar
• 1 1 / 2 cups heavy cream
• 1 1 / 2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1 / 8 teaspoon salt
• optional : 1 / 4 cup rainbow sprinkles
Instructions :
1 . Combine cake mix and sugar in a medium bowl .
2 . Whisk together until combined and free
Creamy Candied Pecans :
• 1 / 2 cup brown sugar
• 1 / 4 cup sugar
• 1 / 4 cup heavy cream
• 2 tbsp butter
• 1 cup chopped pecans
Ice Cream :
• 2 cups heavy cream
• 3 / 4 cups milk
• 3 / 4 cups sugar
• 2 tsp vanilla extract
• 1 / 4 cup caramel ice cream topping ; plus more for serving
Instructions :
1 . Make sure your ice cream canister is fully frozen before starting !
2 . To make the pralines combine the brown sugar , 1 / 4 cup sugar , 1 / 4 cup cream , and
32 July 2018
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