Cake batter, my beloved ❤️

I did what I have been threatening to do for five years and got myself an ice cream maker to make cake batter ice cream, because apparently Australia doesn't believe in it.

The recipe I used I will not be linking out of spite to the original website, which wanted me to sign up for their email list to "unlock the print button." However, here's what it called for and what I used:

1 cup box cake mix, unprepared and sifted — I used a box of Greens Vanilla cake which came out to about 150g.
1.5 cups heavy cream — I used 300mL because that's the size of a jar of cream, and added 38g milk powder and 50ml water to try and make up the difference. Possibly unnecessary, given how fatty the final product seemed to be.
1.5 cups milk
100g sugar
1 large egg yolk
A pinch of salt
1tsp vanilla paste and 1/8 tsp Lorann cake batter flavor oil, added after cooking the custard

My final thoughts: a bit fatty, very difficult to scoop after it's been in the freezer for a while. I'm thinking next time change to 1:2 cream to milk ratio to make it less greasy in the mouth, and perhaps replacing some sugar with invert sugar syrup in the hope of improving scoopability. I also erred on the side of less churning (50min), so another 5-10min may have helped that. Ultimately, though …. delicious. And exactly what I've been missing.

Next up: peach-lemon sorbet, I think. Or grapefruit. They both sound heavenly.