An Original Cold Stones Creation



Remember when Cold Stones was the best ice cream around? This was way before I had discovered the glory of cupcakes and ice cream was still my most favorite food ever. This was also way before Cold Stones had a mazillion flavors and a shop connected with nearly every Panera one will find. Whoever came up with that partnership — I salute you.
But back in the day Cold Stones were few and far between and the closest one to my house in Santa Barbara was a miserable 25 minutes away in ghetto Goleta, all the way out by the airport. The only time I was partaking in my mix-ins was if I was being shlepped to a swim meet, a water polo game, or the orthodontist. Because everyone knows that massive amounts of sugar is exactly what one needs after you get new bands for your braces.

Santa Barbara has a really gorgeous downtown area and once I was able to hang out there by myself I would walk up and down State Street with no purpose. Clearly I have always been a trouble maker. Well one day I noticed quite a few people had Cold Stones cups and I got really excited. I started searching for this other Cold Stones because I had the knowledge that the only other one was half an hour away, and all those people would not have walked all the way from Goleta for ice cream. There had to be a Cold Stones around somewhere!

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My brothers thought that incident was pretty hilarious as it further demonstrates my A. lack of awareness and B. Captain obviousness. Whatever. I think it just points to the idea that nothing comes between ice cream and me.

When I wandered the streets of State Street to find ice cream, Cold Stones only had about 5 flavors. And they definitely did not have Cake Batter. It’s no surprise that soon became my most favorite. Throw in some sprinkles and I am sold. Every single time. Most people would tend to order the Birthday Cake Remix when the Cold Stones Concoctions were introduced. But not me. I’m way creative with my ice cream concoctions. And I like sugar, so let’s just add in more. This creation is the first time I strayed from Mint + Brownie. It’s kind of a party in your mouth and there is a lot going on, but if you like cake, peanut butter, and delicious things, this might be your kind of party.

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Too good, I couldn’t wait to eat it

Cake Batter Ice Cream, with caramel swirl and peanut butter cups

Ingredients
*Original recipe makes 6 servings

  • 1 cup milk
  • 1/2 cup white sugar
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 3/4 cup white cake mix, sifted
  • caramel sauce
  • peanut butter cups

Directions

  • Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold. (about 1-2 hours).
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  • pour in chopped up large peanut butter cups, or use mini ones, churn for 5 more minutes.
  • Transfer ice cream to a one- or two-quart lidded plastic container and swirl caramel sauce in, using figure eight motion.
  • Freeze ice cream for at least 2-4 hours or overnight.

 

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