by Noah Maxin

  Ingredients

    * 1 cup half & half
    * 3/4 cup sugar
    * 2 cups heavy cream
    * 1 teaspoon pure vanilla extract
    * 1 cup cake mix (I used French Vanilla)

  Directions

  Whisk the half & half and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla and then stir in cake   mix (to avoid lumps sift in). Pour mixture into the freezer bowl and churn as directed by your machine. Remove ice cream from   freezer bowl and place into a freezer proof container and freeze for 8-10 hours.

  (I was pleasantly surprised by the creaminess since it does not contain eggs)

  Enjoy!