Ice Cube Ice Cream
Don't have an ice cream maker? We've got you covered!
- 6 large egg yolks
- 1/3 cup granulated sugar
- 2 tbsp light corn syrup
- 3/4 cup whole milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- rainbow candy sprinkles
- maraschino cherries
Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until fully combined. Add cream and milk and whisk until also fully combined. Cook over medium-low, stirring often with a rubber spatula until mixture reaches 170°F, 12 to 15 minutes.
Remove from heat, and stir in vanilla and salt. If you get any chunky bits in the mixture, pour it through a fine wire-mesh strainer into a bowl, and discard any chunks that come out. Transfer cream mixture to a chilled bowl, and place the bowl in a larger bowl of ice and water. Let stand while giving an occasional stir until the mixture is room temperature or cooler, about 20 minutes.
Pour the cream mixture evenly into 24 ice-cube tray compartments. Let them chill in the freezer until they turn solid, about 6 hours.
Transfer the frozen ice cream cubes to a food processor, and process them until the whole thing is smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. When you want it, serve topped with sprinkles and cherries.