Cake Batter Ice Cream

First things first. Make sure your ice cream maker freezer canister(s) are frozen SOLID before embarking on this recipe. In my little freezer, this usually takes a couple of days - overnight just won't do it.

Place the egg yolks in a large bowl and whisk until smooth. Set aside.

Combine the milk, half & half, and vanilla in another large mixing bowl with the fine mesh sieve set over the top. (Or a layer of cheesecloth will also do the trick. Make sure its secured to the sides of the bowl.) Set aside.

In a medium saucepan, combine the heavy cream with the cake mix, sugar, and salt. Heat over medium heat until warmed through - not boiling but just on the edge of it. Stir mixture constantly. It starts out lumpy, but will smooth out as things heat up.

When the mixture in the saucepan is warm (not boiling, but almost), slowly pour a small amount (say 1/4 cup) into the bowl with the egg yolks, stirring constantly. This will temper the egg yolks (and prevent the scrambled egg effect).

Continue pouring the warm cream mixture into the yolks a little at a time, whisking continuously until the two are completely combined.

Return the resulting mixture to your saucepan, and continue heating over medium heat, stirring and scraping the bottom of the pan constantly, until the mixture thickens slightly. This won't take but a few minutes. It should slightly coat the back of a spoon when ready.

Remove from heat, and immediately pour the mixture through the mesh sieve, into the bowl containing the milk and half & half. Stir well to combine.

Add a few drops of yellow food coloring if desired.

Cover and chill thoroughly in the refrigerator - at least 4 to 6 hours. Overnight is ideal.

Freeze the chilled custard mixture in an ice cream maker, according to the manufacturer's instructions. Remember, this recipe makes a double batch for a standard ice cream maker - careful not to overfill!

Pour in the sprinkles at the very end of the freezing cycle. Stir as little as possible, to preserve the vibrant color.

Transfer your ice cream to an airtight container and store in an airtight container in the freezer until ready to serve. This ice cream recipe stays soft enough for easy scooping even after a day in the freezer, which I love!