Espresso Ice Cream
- 1 cup milk
- 1/2 cup white sugar
- 2 eggs yolks, beaten
- 1 tsp vanilla extract
- 2 cup heavy whipping cream
- 3/4 cup white cake mix, sifted (Here’s where you can substitute any flavor you like.)
- Sprinkles, chocolate shavings, or other toppings
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.
Pour the chilled mixture into your and freeze according to KitchenAid’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should remain in the freezer for at least 2 hours or overnight.
Top ice cream with sprinkle, frosting, or chocolate shavings.