Cake Batter Ice Cream

1 c. milk
1/2 c. sugar
2 egg yolks, beaten
3 tsp. vanilla
2 c. heavy whipping cream
1 c. yellow cake mix, sifted

Combine all ingredients and whisk together in a saucepan until well blended.  Cook over medium-low heat until the mixture reaches 160 degrees.  Remove from heat and place in refrigerator or freezer until mixture is cold.  Pour chilled mixture into ice-cream maker and freeze according to ice cream maker's directions.  Transfer ice cream into a plastic container, cover with plastic wrap and lid.  For best results, put ice cream in freezer for at least two hours before serving.

*We tried it without putting it in the freezer first and it was really soft.  After freezing for a couple of hours, it was the perfect consistency-almost like Cold Stone.  The taste is really similar to Cold Stone's cake batter ice cream.  The recipe doesn't make a ton (6 servings according to original recipe), but it is super sweet so a little goes a long way!  Just plan ahead if you try it because it's easy to make, but time consuming.

(Slightly adapted from allrecipes.com)