Ice Cube Ice Cream
Don't have an ice cream maker? We've got you covered!
Ingredients
- 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
Instructions
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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.
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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.
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Pour the cream mixture evenly into 24 ice-cube tray compartments. Let them chill in the freezer until they turn solid, about 6 hours.
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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.