2tablespoonsjimmies rainbow sprinklesor any other rainbow sprinkles
Instructions
Cut the cupcakes into bite sized pieces then store them in an airtight container in the freezer.
Pour the cream and milk into a medium-sized pot. Warm the mixture over medium-low heat until steamy, then reduce the heat.
While the cream is heating, add the egg yolks and sugar to a mixing bowl. Whisk together until creamy, smooth, and the whisk leaves ribbony tracks in the mixture. Stabilize the bowl so it won’t slide around (a wet dishcloth spread out underneath works well).
Dip a ½ cup measuring cup into the hot cream mixture and fill it up. With one hand constantly whisking the egg yolks, use the other hand to slowly dribble hot cream into the bowl. Once all of the hot cream has been whisked into the egg yolks, the yolks are now tempered, meaning, brought up to the temperature of the cream.
Pour the tempered egg mixture into the pot of hot cream. Raise the heat to medium and cook the custard to 170ºF (77ºC). Remove the custard from the heat.
Strain the custard into a clean mixing bowl or other container through a fine mesh sieve. Whisk the confetti cake mix and butter-vanilla emulsion into the custard.
Cover the top of the custard with a piece of parchment paper cut to fit to prevent a skin from forming. Cool at room temperature for one hour then place in the fridge to chill for 8 hours or overnight.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s directions. Stop the ice cream maker 5 minutes before the ice cream is finished churning and add the frozen cupcake pieces and the jimmies sprinkles.
Churn the ice cream for 5 minutes more, then transfer it to an insulated ice cream container or standard loaf tin. Cover the container and freeze the ice cream for 6 to 8 hours before scooping and serving.
Notes
Insulated ice cream tubs can be found easily online, and sometimes at stores like Marshalls.
Use a standard loaf tin if you don’t have insulated ice cream tubs. Note the ice cream may freeze rock hard in a loaf tin, requiring a longer thaw before scooping.
You can use any flavour of cake mix and/or cupcakes you want.