So like this is fun. I feel like I’m celebrating something. Well, OK, maybe in the spirit of sharing I guess I am kind of celebrating. June is officially my most busy month since going full-time on my blog, and I am SO excited about it.
To start off, I am currently in Michigan for the week on an impromptu freelance trip. Besides getting to see Alex (huge perk 🙂 ), I get to be a food stylist all week! I told my grandmother about being hired as a food stylist, and she goes “what does that mean? what are you going to do for them, stand upside down in your underwear?”
No, more like put an egg here and a chicken breast there. But like, close enough, I guess.
Next week I head back home to Boston for a grand total of 4 days. In that time, Monique flies into town and I’m going to shoot some lifestyle shots for her. And we have a few fun things planned that I’ll be sure to blast all over Instagram and Snapchat (sarahfennell).
Then for the beeg news. Monique and I are going on a 10-day cruise with Windstar Cruises! Even better? It’s a freaking food cruise. With the James Beard Foundation. So heaven on earth… or sea.
We’re going to be traveling to Portugal, France, and Spain, eating our way through each country. Our days will be filled with wine, oysters, and tapas. I’ve already gone on a massive shopping spree to prep for the trip. And I updated my portfolio website in anticipation for adding some new travel shots.
One thing I’m especially excited about is that each Windstar vessel holds 200 people or less. So being on the ship feels intimate and luxurious. I haven’t been on a cruise, but one thing I’ve never liked the sound of is traveling on a huge ship with thousands of people. So traveling in a smaller, more boutique-y setting is my idea of paradise.
Then then I’m headed back to Michigan to celebrate Alex’s taking his board exams and finishing his second year of med school. We’re headed to Traverse City, Michigan, for some much needed r&r. Three days after that I’m booking it back to Boston for a blogging retreat weekend hosted by two of my most favorite people, Lexi’s Clean Kitchen and Andie Mitchell.
So yeah, it’s a crazy month. But I love crazy. I love having so much to do you have to plan every hour in your calendar. It’s like a high. So to repeat what I said above, I’m feeling supremely grateful.
How to make homemade ice cream
Enough about me. How about this cake batter ice cream? I mean, it’s ice cream that tastes like cake batter. Like that cake batter you used to lick out of the bowl when you were a little kid and your mom wasn’t looking. If you’ve never made homemade ice cream before, don’t freak. This cake batter ice cream recipe is crazy easy to make, but you will need an ice cream maker for it. The basic steps for making this cake batter ice cream are as follows:
Heat the ingredients on the stove — I know what you’re thinking, why do we have to cook the ingredients for a cold dessert? To make this ice cream extra rich and creamy, I added in egg yolks. And since I don’t want any of you lovely readers to get salmonella, you need to heat the milk, cream, sugar, and eggs on the stove to kill the bacteria. This will also dissolve the sugar into the milk mixture and make for a smoother ice cream!
Stir in funfetti cake mix and vanilla — For an extra punch of cake batter flavor, I added both pure vanilla extract and funfetti cake mix to this ice cream. You’re welcome.
Chill in the fridge — You do not want to add piping hot ice cream mix into your ice cream maker. Instead, you have to chill the milk mixture in the fridge for at least 4 hours (overnight works too!). This will help the ice cream whip up properly in the ice cream maker, meaning you’ll end up with perfect homemade ice cream.
Churn the ice cream — Read the instructions on your ice cream maker and churn your homemade cake batter ice cream accordingly. Once churned, pop it into the freezer overnight to set. When you’re ready to dig in, top with hot fudge sauce, whipped cream, extra sprinkles — whatever you’re craving!
3/4cup funfetti cake mix (the dry mix straight from the box)
1 tablespoon vanilla extract
2 tablespoons colored sprinkles
Whisk the yolks and 1/3 cup of the sugar until creamy. Set aside.
Heat the cream, milk, 1/3 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering. Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine.
Pour the heated yolk mixture back into the pot, still whisking the entire time to combine. Then, using a spatula, slowly stir the mixture while it heats. The custard should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
Quickly remove from heat and stir in funfetti cake mix and vanilla extract.
Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. At the end, fold in colored sprinkles. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!