Cake Batter Ice Cream

• Vegetarian

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 2 tbsp Colored sprinkles
  • 3/4 cup Funfetti cake mix
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on bromabakery.com

Description

Ingredients

• 4 large egg yolks
• ⅔ cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• ½ teaspoon salt
• ¾ cup funfetti cake mix (the dry mix straight from the box)
• 1 tablespoon vanilla extract
• 2 tablespoons colored sprinkles

Directions

• Whisk the yolks and ⅓ cup of the sugar until creamy. Set aside.
• Heat the cream, milk, ⅓ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering. Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine.
• Pour the heated yolk mixture back into the pot, still whisking the entire time to combine. Then, using a spatula, slowly stir the mixture while it heats. The custard should thicken in 3-5 minutes. You will know its ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
• Quickly remove from heat and stir in funfetti cake mix and vanilla extract.
• Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
• Once chilled, pour ice cream into your ice cream maker and churn according to manufacturers instructions. At the end, fold in colored sprinkles. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!