Jeni's Gooey Butter Cake Ice Cream
, Serves 6
Cream-cheese ice cream base churned and layered with caramel-soaked butter cake squares.
| prepPreheat oven to 350°F / 175°C | |||||
| prepButter or spray a 9-inch cake pan (or line with parchment) | |||||
| 2 large eggs | Beat 8-10 min until fluffy | Fold in flour, butter & vanilla | Bake 350°F / 175°C, 13-16 min; cool, cube | Toss cake squares with caramel | Layer with cake & caramel; freeze 4 hrs |
| 2 large egg yolks | |||||
| 50 g brown sugar | |||||
| 50 g sugar | |||||
| 1/4 teaspoon salt | |||||
| 90 g cake flour | |||||
| 20 g unsalted butter, melted | |||||
| 1 1/2 teaspoons vanilla extract | |||||
| 180 ml caramel, from a jar (to toss the cake) | |||||
| 590 ml whole milk, plus 2 tbsp (for the slurry, below) | Boil milk, cream, sugars 4 min | Add slurry, boil 1 min more | Off heat, whisk in cream cheese | Ice bath 30 min, churn until thick | |
| 475 ml heavy cream | |||||
| 150 g brown sugar | |||||
| 150 g sugar | |||||
| 60 ml light corn syrup | |||||
| 1/2 teaspoon salt | |||||
| 30 ml whole milk (for the slurry) | Stir milk & cornstarch smooth | ||||
| 1 tablespoon + 15 g cornstarch | |||||
| 55 g cream cheese, very softened | |||||
| 180 ml caramel (to swirl through; extra to serve) | |||||
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