Unfortunately 2012 didn’t start out exactly as I’d imagined. I’d planned to spend New Years Day making this birthday cake ice cream, and then telling you guys all about it. I had the liquid ice cream mixture chilling in the fridge overnight, so it was ready to be poured into my brand new ice cream maker (I’d won it way back in the summer from Tesco Supermarket via a contest they were having on Twitter, but haven’t had a chance to use it until now.) Jayden had just woken up from his nap, and upon picking him up I noticed he was incredibly hot and had a temperature of 39.3ºC (102.7ºF). To make a long story short, we ended up spending New Years Day in the emergency room at our local hospital before being transferred upstairs to the children’s unit for another 3 days. They weren’t sure what exactly was causing his temperature, but every time they got it back down it would return within a few hours. They’d ruled out all the minor infections and viruses, so decided it was best to test him for meningitis. Thankfully the tests came back negative, and 2 days later his temperature returned to normal. We were finally able to return home on the evening of January 4, and I’m pleased to report that Jayden is doing much better. I couldn’t have asked for better care from the Dr’s and nurses. I had a lot of spare time on my hands while we were in the hospital, so luckily I was able to work on my Mint Oreo Cupcake post while we were there.
After the ice cream reached the proper consistency, I stirred in the chunks of birthday cake and buttercream icing before transferring it to a plastic container to firm up in the freezer for a few hours.