Due to its extreme moistness, I refer to it as the Clooney cake. Since the beginning of time, this recipe for yellow cake is the best. Really hoping you enjoy it!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 12 hrs 40 mins |
| Total Time: | 13 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 2 cups whole milk
- 1 cup half-and-half
- ¼ cup unsweetened cocoa powder
- 1 cup egg substitute
- ⅔ cup white sugar
- ½ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 pinch salt, or to taste
Instructions
- Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
- Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
- Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
- Pour base into an ice cream maker and freeze according to manufacturer’s instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
- Mix expands somewhat on freezing (depending on how much air your ice cream maker churns in), so you may have to freeze in multiple batches or halve the recipe. Make sure you have enough containers to store the finished product.
- Reduced-fat peanut butter is fine also. If using natural peanut butter, adjust sugar and salt accordingly.
- This recipe can be made dairy free. Swap out all the dairy with plain soymilk (3 cups–I use the shelf-stable store-brand variety and think it’s great). Before heating, stir in a heaping teaspoon of cornstarch, making sure there are no lumps. Bring to the boil briefly so cornstarch can thicken the soymilk to the consistency of cream (nice cheat!). Turn off heat and stir for a few minutes to cool the soymilk mixture before turning the heat back on medium-low and proceeding with the recipe. This step is necessary because adding the tempered eggs to boiling liquid will break the custard.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 186 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |