So last night I was the maser of multi-tasking. I managed to put in a new toilet AND made a double batch of Raspberry Swirl ice cream with chocolate shavings in a cake batter base, all after 9pm.
Two things about the toilet installation…1. toilets are HEAVY and 2. don’t open the package of nuts and bolts over the gaping hole in the floor. Everything turned out all right in the end mainly due to the fact that my husband is a pack rat and doesn’t throw away anything so I was able to find a nut that worked.
I tried a completely new ice cream recipe and winged it with the swirl part but I have to say it is my favorite so far. I have a neighbor who keeps joking that he wants boysenberry, kiwi and candied ginger ice cream, anyone know where I can find boysenberries? I am so going to make a single serving for him.
Here was my recipe…
Cake Batter Ice Cream Base Recipe (I doubled the below recipe for my 5 quart maker)
- 1 cup milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2/3 cup yellow cake mix
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps.
I poured the mix through a fine mesh strainer to remove lumps into my ice cream maker canister (I have the kind that uses ice & salt) and let sit in the fridge overnight – you could skip this step and pour through stainer into your ice cream maker.
Freeze according to your ice cream maker instructions.
Remove ice cream from freezer bowl and place into a separate container.
Place the ice cream into the freezer to further harden.
If you want the raspberry swirl follow the instructions at the bottom of the raspberry sauce recipe.
Raspberry Sauce
- 1 pint fresh raspberries or one 12-ounce package thawed frozen raspberries (I used 2 cups fresh picked)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Stir above together in container and refrigerate for at least six hours or overnight stirring occasionally. Mash raspberries to desired consistency.
Shave a king size chocolate bar (Using a veggie peeler is the easiest way) into the raspberry mix if desired.
If you have an ice cream maker where you can can add ingredients during mixing, add this in slowly the last few minutes of the cycle and only enough to swirl though. Then transfer to container for further freezing.
If you have an ice & salt machine (like mine) pour half of the ice cream into your container, then the raspberry mixture and then the rest of the ice cream. Fold gently to swirl though and place in freezer to further harden.

Raspberry Swirl Ice Cream
So much for a “working weekend”