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Fold our lemon cakes into your house vanilla ice cream base and you’ll have a signature ice cream people will rave over.
Ingredients
6 Otis Spunkmeyer® Iced Lemon Loaf Cakes
3 cups half-and-half
1 cup heavy cream
1 cup granulated sugar, divided
1 vanilla bean, split in half and scraped
6 large egg yolks
Preparation
- Place the half-and-half, the heavy cream, ½ cup sugar and the scraped vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat and set aside.
- Whisk the egg yolks in a medium mixing bowl until they lighten in color. Gradually whisk in the remaining ½ cup sugar.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
- Pour in the remainder of the cream mixture and return the entire mixture to the saucepan, over low heat. Continue to cook, stirring constantly, until the mixture thickens slightly, coats the back of a spoon and reaches 170°F to 175°F.
- Strain through a fine mesh sieve into a clean bowl. Place the bowl into a larger bowl filled with ice and stir until the mixture has cooled.
- Cover the bowl with plastic wrap refrigerate for 8 hours or overnight.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.
- While ice cream churns, cut the Loaf Cakes into small cubes and set aside. When ice cream is finished, stir in the cake pieces and transfer to storage containers. Freeze until firm and ready to scoop.
