Bride’s Cake Ice Cream
Reminiscent of the most delicious bride’s cake, this creamy vanilla-almond ice cream is scattered with white cake pieces and swirled with almond buttercream and raspberry jam. The flavors are a marriage made in heaven!
PREP TIME: 1 hour, 30 minutes
INACTIVE PREP TIME: 8 hours, 25 minutes
BAKE TIME: 25 minutes
YIELD: 8 servings
For the cake:
1 box white cake mix
egg whites
buttermilk
oil
For the ice cream base:
6 egg yolks
1/2 cup granulated sugar, divided
2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
For the raspberry swirl:
1/4 cup seedless raspberry jam*
For the almond buttercream:
4 tablespoons salted butter, room temperature
1 cup powdered sugar
2 teaspoons whole milk
1/4 teaspoon almond extract
*if using raspberry jam with seeds, heat in a pan over low heat until loosened. Push through a fine-mesh sieve to remove seeds. Let cool before adding to ice cream.
Make the cake. Follow instructions on the cake mix box for a 13x9-inch pan, replacing water with buttermilk. Bake until done. Let cool, then cut 1/3 of the cake into bite-size pieces. Freeze 2 cups cake pieces. You will have the remainder of the cake left over for snacking.
Make ice cream base. Whisk eggs and 1/4 cup sugar in a medium bowl. Set aside. In a saucepan, stir together cream, milk, and remaining 1/4 cup sugar. Heat over medium-low just until the mixture comes to a bare simmer. Reduce heat to low. Slowly whisk 1 cup of the hot cream mixture into the egg/sugar mixture.
While whisking, pour egg mixture into the cream in the saucepan. Heat over low, stirring, 2 minutes. Pour the mixture through a strainer into a clean bowl.
Prepare an ice bath by filling a larger bowl halfway with ice and water. Place the bowl with the hot ice cream base into the ice bath. Do not let the ice water spill into the ice cream base. Stir occasionally until the base is cooled. Remove from ice bath, cover, and refrigerate for at least 3 hours or overnight. (Or let cool moderately on the counter, then refrigerate.)
Before churning, stir vanilla and almond extracts into the ice cream base. Pour into ice cream maker and process according to manufacturer’s instructions.
Meanwhile, make the buttercream. Beat butter until smooth. Add powdered sugar, milk, and almond extract, mixing on low until combined. Scrape bottom and sides of bowl, increase speed to medium, and beat about two minutes.
Place raspberry jam and almond buttercream into separate piping bags.
Once ice cream is churned but still soft, spoon into a freezer container, adding frozen cake pieces and swirls of jam and frosting as you go so they are distributed throughout. Press a piece of plastic wrap onto the ice cream and freeze until firm, at least 4 hours. Before scooping, let sit at room temperature for 5 minutes.
