Sprinkles Ice Cream Recipe

Warm the dairy

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, and 3 tablespoons granulated sugar. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but it does not boil (about 5–7 minutes).

Whisk yolks and sugar

While the dairy warms, whisk 4 large egg yolks with 2 tablespoons caster (or extra-fine) sugar in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper the yolks

Slowly ladle about 1/3 cup of the hot dairy into the yolks while whisking constantly to temper. Repeat with another 1/3 cup. Then pour the tempered yolk mixture back into the saucepan with the remaining hot dairy, whisking constantly.

Thicken the custard

Cook the combined mixture over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until it thickens slightly and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not let it boil.

Finish and strain

Remove from heat. Stir in 2 teaspoons pure vanilla extract and 1 teaspoon fine sea salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Cool the base

Let the strained custard cool at room temperature for 15–20 minutes, stirring occasionally to release heat. For faster cooling, place the bowl in an ice bath and stir until the custard reaches room temperature.

Chill

Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly cold (preferably 6–12 hours).

Prepare mix-ins

Measure 3 cups rainbow sprinkles and, if using, 1/2 cup mini chocolate chips. Keep them chilled in the refrigerator so they don't melt the ice cream when added.

Churn

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).

Fold in sprinkles

Transfer the churned ice cream to a large chilled bowl. Gently fold in the 3 cups of rainbow sprinkles (and the 1/2 cup mini chocolate chips, if using) with a rubber spatula, distributing them evenly but working quickly to avoid melting.

Pack and harden

Spoon the sprinkled ice cream into an airtight, freezer-safe container, pressing down gently to remove air pockets and creating a smooth surface. Sprinkle a thin layer of additional sprinkles on top if desired. Cover the surface with a piece of parchment or plastic wrap, then seal with the lid.

Freeze until firm

Freeze for at least 4 hours, preferably 6–8 hours, until firm enough to scoop.

To serve, let the ice cream sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Scoop into cones or bowls and add extra sprinkles on top if desired.