Ingredients
- 150 grams granulated sugar
- 1/8 tsp salt
- 6 large egg yolks, room temperature
- 480 mL heavy whipping cream
- 240 mL whole milk
- 2 tsp vanilla bean paste, or extract
- 1 tsp cotton candy extract
- 40 grams rainbow sprinkles, *optional
- handful of cotton candy chunks, *optional
Method
Custard
- In a large bowl, whisk together the granulated sugar, salt and egg yolks until they’re smooth and pale in color. Set aside.150 grams granulated sugar, 1/8 tsp salt, 6 large egg yolks room temperature
- Place the heavy whipping cream and whole milk in a medium saucepan and heat over medium heat until the mixture begins to boil, at about 200F (93C).480 mL heavy whipping cream, 240 mL whole milk
- Slowly pour the milk mixture over the egg mixture, while whisking continuously. The custard should now be at about 170F (77C). If it’s not, return the whole custard to the saucepan and cook over low heat, stirring continuously, just until it reaches 170F (77C).
- Stir in the vanilla and cotton candy extract and pour the custard into an airtight container or jar and allow it to cool at room temperature, then refrigerate over night. *Also make sure to freeze your ice cream machine overnight or per instruction manual.2 tsp vanilla bean paste or extract, 1 tsp cotton candy extract
Assemble
- After everything has chilled overnight, prepare your ice cream machine per instruction manual. Pour in the custard and churn for 25 minutes, until it looks like the consistency of soft serve ice cream.
- Fold in the sprinkles and cotton candy chunks, cover the ice cream with a lid or with plastic wrap and freeze for at least 4-6 hours.40 grams rainbow sprinkles *optional, handful of cotton candy chunks *optional
Nutrition
Serving: 1gCalories: 329kcalCarbohydrates: 26gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 186mgSodium: 95mgSugar: 25g