Birthday Cake Ice Cream
What is the best way to derail your new healthy lifestyle? By eating a huge amount of homemade, store bought and mom and pop shop ice cream, of course! I’m going to blame the recent heat wave and the creamy temptress known as ice cream for my lack of willpower.
This is my second attempt at cake batter ice cream. Well this is more of a birthday cake/piece of cake ice cream. My first try wasn’t the best and I couldn’t get rid of it fast enough. I attempted to use a vanilla gluten-free boxed mix that I’ve had in my pantry for quite some time. The final product was a different texture than normal, creamy ice cream and I was very dissatisfied as I was making this for someone pretty amazing and deserving of a homemade version of their favorite ice cream.
I was determined to make good on this ice cream promise. This time I baked vanilla cupcakes with rainbow sprinkles and froze the pieces. I then used the pieces in the final churned cream, milk, sugar and eggs.
Rainbow sprinkles are my absolute favorite topping for ice cream; especially ice cream cones. This obsession dates back to 1988. My favorite ice cream memories are of car rides to Twin Cone, the closest local ice cream shop. To get there we have to drive down a very winding road, nicknamed ‘Roller Coaster Road.’ This road has always given me butterflies. My dad would drive slightly over the speed limit and make the ride more enjoyable for me and still today I get butterflies and recall fond memories driving along the curvy turns.
Make sure your cake is prepared and the crumbles are frozen before beginning this recipe. I would also suggest measuring out your ingredients before you begin because this is one of those recipes where you will want to pay very close attention to the heat and you'll need to stand close to continuously stir the mixture.
Yield: 1 quart
Prep Time: 15 min
Cook Time: 15 min
Total Time: 4 hour 30 min
1 cup prepared cake pieces (about two cupcakes), frozen
2 egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1/2 cup rainbow sprinkles
Prepare your cake and freeze about 1 cup of pieces.
Combine eggs, yolks and sugar in a medium sized mixing bowl.
Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.
Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while beating continuously.
Pour the egg and milk mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a spoon.
Pour mixture into a bowl and cover. Chill until completely cool. Once cooled, pour mixture into frozen ice cream maker and follow your machine’s directions for churning. Layer the ice cream, cake pieces and sprinkles in an airtight container. Store in the freezer until frozen.