Cake Batter Funfetti Ice Cream

• Vegetarian

• Refrigerated

  • 5 Yolks

• Baking & Spices

  • 1/3 cup Cake mix, yellow
  • 3/4 cup Granulated sugar
  • 1/4 cup Rainbow sprinkles
  • 1/8 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 2 cup Heavy cream
  • 1 cup Whole milk

Found on bakedbyrachel.com

Description

Ingredients

• 1C whole milk
• 2C heavy cream
• 3/4C granulated sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 1/3C yellow cake mix
• 5 yolks
• 1/4C rainbow sprinkles

Directions

• In a small bowl, whisk egg yolks. Pour one cup heavy cream in a medium bowl, with mesh strainer set on top. In a medium saucepan, combine whole milk, remaining 1 cup heavy cream, sugar, salt, vanilla and cake mix. Cook over medium-low heat, stirring until smooth and then occasionally, until heated through and just steaming. While whisking the yolks continuously, slowly drizzle a quarter of the hot liquid into the yolks. Pour egg mixture into saucepan. Continue cooking until the mixture coats the back of a wooden spoon. Pour through mesh strainer into heavy cream. Cool over an ice bath. Transfer to the refrigerator to chill completely prior to churning, 4-6 hours or overnight. Churn according to manufacturers directions. In the last 5 minutes of churning, slowly add rainbow sprinkles. Transfer to a freezer safe container. Freeze until solid.