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Boston Cream Pie Ice Cream

Creamy homemade Boston cream pie ice cream with swirls of pastry cream, chocolate fudge and chunks of moist cake.
Prep Time20 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus

Ingredients

Ice cream base:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 3/4 C granulated sugar
  • Pinch salt
  • 1 1/2 tsp vanilla extract
  • 5 egg yolks

Pastry cream:

  • 1/2 C milk
  • 2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 2 egg yolks
  • 1 Tbsp flour
  • 1 Tbsp butter
  • Pinch salt
  • 3/4 C yellow cake cubes
  • Chocolate fudge sauce

Instructions

  • In a medium bowl, add 1 cup heavy cream. Place a mesh strainer on top and set aside.
  • In a medium saucepan over medium heat, combine whole milk, remaining 1/2 cup heavy cream with sugar and salt. Stir to dissolve sugar. Whisk egg yolks in a small bowl. When mixer begins to steam, slowly drizzle 1 cup hot milk mixture into egg yolks, while continuously whisking. Pour mixture into saucepan, continue to stir and cook until mixture coats the back of a spatula or wooden spoon. Pour through mesh strainer into reserved heavy cream. Chill over an ice bath. Cover and chill thoroughly in the refrigerator, roughly 4-6 hours or overnight.
  • Meanwhile, prepare desired yellow cake. Allow to cool and set aside until ready to proceed.
  • Prepare pastry cream: in a medium saucepan over medium heat, combine milk and 1 tablespoon of sugar. Stir to dissolve sugar. Mix in flour, slat and vanilla, stirring to combine. Bring to a low boil. In a small bowl, whisk together egg yolks and remaining 1 tablespoon of sugar. Slowly add warm liquid to yolks, continuously whisking. Return mixture to saucepan, cooking for 1 minute. Remove from heat, add butter, stirring until all ingredients are incorporated and smooth. Press a sheet of plastic wrap to the top of the pastry cream, pressing down gently, removing any air bubbles. This will prevent a skin from forming. Set aside to cool.
  • Cut cake into 1 inch cubes. Place in a single layer on a baking sheet. Transfer to the freezer for 30 minutes.
  • Churn ice cream according to manufacturer's directions.
  • While ice cream churns, warm chocolate sauce to a liquid consistency then allow to cool.
  • Create a bottom layer of ice cream in your desired freezer safe container. Alternate with layers of cake pieces, pastry cream and chocolate fudge sauce. End with a layer of ice cream. Do not stir. Cover and freezer until solid.

Notes

Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel