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Cake Batter Ice Cream

Reviewed: May 21, 2011
I used Half and Half in place of Heavy Whipping Cream and Skim Milk and it was STILL SUPER creamy. I am talking about Cold Stone Creamery status! And it was half the fat of this recipe which I love. I also made it 'Birthday Cake' Ice Cream by adding 1/4 container of vanilla icing in the middle of its churning time...as well as some sprinkles of course. I think I let it get a little past 'soft serve' consistency, but it was still perfect and did not need to set in the freezer overnight in my opinion. Everyone was raving! Thank you for this recipe!
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