In a medium bowl, whisk egg yolks and sugar until well-blended.
In medium saucepan, combine half-and-half, milk, salt, almond extract and cake mix; heat until bubbly.
Whisk small amount of the hot milk mixture into the egg mixture then add to the saucepan, stirring constantly.
Cook and stir over low heat until mixture reaches 160 degrees.
Chill.
Stir in whipping cream and vanilla.
Pour into ice cream freezer container and freeze according to manufacturer's directions.
Ingredients
Directions
In a medium bowl, whisk egg yolks and sugar until well-blended.
In medium saucepan, combine half-and-half, milk, salt, almond extract and cake mix; heat until bubbly.
Whisk small amount of the hot milk mixture into the egg mixture then add to the saucepan, stirring constantly.
Cook and stir over low heat until mixture reaches 160 degrees.
Chill.
Stir in whipping cream and vanilla.
Pour into ice cream freezer container and freeze according to manufacturer's directions.
