Bride's Cake Ice Cream

By Imperial Sugar

Prep Time:

Bake/Cook Time:

25m

Yield:

8 servings

Plan for:

3 + hours chill time

4 hours freeze time

The flavors in this Bride’s Cake Ice Cream are a marriage made in heaven! Reminiscent of a most delicious bride’s cake, this creamy vanilla-almond ice cream is scattered with white cake pieces and swirled with almond buttercream and raspberry jam.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Bride's Cake

1 box white cake mix
Egg whites (per cake mix instructions)
Buttermilk (per cake mix instructions)
Oil (per cake mix instructions)

Ice Cream Base

6 egg yolks
1/2 cup Imperial Sugar Extra Fine Granulated Sugar, divided
2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Raspberry Swirl

1/4 cup seedless raspberry jam*

Almond Buttercream

4 tablespoons salted butter, room temperature
1 cup Imperial Sugar Confectioners Powdered Sugar
2 teaspoons whole milk
1/4 teaspoon almond extract

Directions

For cake, follow instructions on cake mix box for a 13 x 9-inch pan, replacing water with buttermilk. Bake until done. Let cool, then cut 1/3 of cake into bite-size pieces. Freeze 2 cups of cake pieces. You will have remainder of cake leftover.
For ice cream base, whisk egg yolks and 1/4 cup sugar in a medium bowl. Set aside. In a saucepan, stir together cream, milk, and remaining 1/4 cup sugar. Heat over medium-low just until mixture comes to a bare simmer. Reduce heat to low. Slowly whisk 1 cup hot cream mixture into eggs.
While whisking, pour egg mixture into cream in saucepan. Heat over low, stirring 2 minutes. Pour mixture through a strainer into a clean bowl.
Prepare an ice bath by filling a larger bowl halfway with ice and water. Place bowl with hot ice cream base into ice bath. Do not let ice water spill into ice cream base.
Stir occasionally until base is cooled. Remove from ice bath, cover, and refrigerate for at least 3 hours or overnight.
Before churning, stir vanilla and almond extracts into ice cream base. Pour into ice cream maker and process according to manufacturer’s instructions.
Meanwhile, make almond buttercream. Beat butter until smooth. Add powdered sugar, milk, and almond extract, mixing on low until combined. Scrape bottom and sides of bowl, increase speed to medium and beat about two minutes.
Place raspberry jam and almond buttercream into separate piping bags.
Once ice cream is churned, but still soft, spoon into a freezer container, adding frozen cake pieces and swirls of jam and frosting as you go so they are distributed throughout. Press a piece of plastic wrap onto ice cream and freeze until firm, at least 4 hours. Before scooping, let sit at room temperature for 5 minutes.

Imperial Sugar Insight

*If using raspberry jam with seeds, heat in a pan over low heat until loosened. Push through a fine-mesh sieve to remove seeds. Let cool before adding to ice cream.

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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