Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (15 g) dry milk powder
- 1/4 teaspoon (0.75 g) xanthan gum
- 2 tablespoons (30 ml) light corn syrup
- 1 1/3 cups (315 ml) whole milk
- 1 1/3 cups (315 ml) heavy cream
- 1 cup (237 g) crumbled yellow cake homemade or store-bought
- 3/4 cup (120 g) rainbow sprinkles
- 1 teaspoon (5 ml) cake batter extract
Instructions
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Mix together the sugar, milk powder, and xanthan gum in a bowl.
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In a saucepan, combine the light corn syrup and milk. Whisk until fully combined. Pour in the sugar mixture. Whisk vigorously, until sugar is dissolved.
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Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and cake batter extract and whisk to combine.
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Pour the mixture into a large sealed container. Place the mixture in the refrigerator to cool. (Alternatively, you can pour it into an ice cream bowl and cool it using the refrigeration mode only.)
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Pour the ice cream mixture into the ice cream maker, select the ice cream mode, and churn until the ice cream reaches the soft serve stage.
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In the last two minutes, add the crumbled cake and rainbow sprinkles, reserving about 1 tablespoon of the rainbow sprinkles for garnish.
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Quickly scoop out the ice cream into a freezer container. Freeze until firm, at least 4 hours.
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When serving, sprinkle on more rainbow sprinkles.
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