Birthday Cake Ice Cream
Birthday Cake Ice Cream is an ultra creamy homemade ice cream with a rich, buttery vanilla flavor and packed with pieces of real cake and rainbow sprinkles.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon cake batter extract or butter extract
- 1 cup crumbled yellow cake homemade or store-bought
- ¾ cup rainbow sprinkles
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream, vanilla extract, and cake batter extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the crumbled cake and rainbow sprinkles, reserving about 1 tablespoon of the rainbow sprinkles.
- Spoon the ice cream into a shallow container or a loaf pan. Top with remaining sprinkles. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- This is a traditional, or french-style, ice cream which is made with a custard base that contains eggs.
- You can find cake batter extract in the baking aisle of your local grocery store. It is typically right by the vanilla extract. If you cannot find cake batter extract, butter extract will also work in this recipe. Basically, we are just giving the ice cream a buttery taste, similar to cake!
- Be sure not to mix the rainbow sprinkles into the ice cream base too much. Just mix until they are evenly distributed. If you overmix, the rainbow sprinkles may start to run their color and turn the ice cream a murky color.
- You can use store-bought cake or leftover homemade cake. I used some leftover vanilla cupcakes that I had which equaled 1 cup of crumbled cake.
- If your cupcakes or cake have vanilla icing, you can throw that into the ice cream too as it will give the ice cream more of a cake flavor. However, if your icing is colored or flavored, I would scrape it off before adding the cake to the ice cream base because it will dye the ice cream.