Okay, I know I’m behind a day on this week’s Sundae Sunday, I hope you can forgive. I needed to have some crazy fun over the weekend. Between work, studying, baking and blogging, I needed a break. So at the last minute I decided I was going to Six Flags Great Adventure and I had a BLAST! Much needed overdue Summer fun. My group walked back and forth and in circles around the entire amusement park, draining every cell in our bodies and let’s not forget, riding each roller coaster twice with the exception of Nitro – rode it FOUR times! Can you tell Nitro’s is our favorite? Riding coasters sure takes a toll out of your body when you’ve been doing it for ten hours. In case you may be wondering how this is possible in Jersey where you can easily wait in line any given day for two hours for a 30 second ride, FLASH Pass is the key. Must.. get.. FLASH Pass!
Every time I’m at a theme park or even at a local carnival with small rides one thing always comes to mind, cotton candy. I could have done a cotton candy post being that I have a machine to make one but I decided to do the next best thing that reminds me of fun, Funfetti! I also wanted to analyze the flavor as I have a huge upcoming project to make Funfetti flavored cake and cupcakes for my friend’s graduation party. You may remember me mention her when I made the Reese’s Bundt Explosion. We’ll see if I’m able to pull this cake off in the shape of a graduation cap as it’s been some time since I’ve worked with fondant and gum paste. In any case, I’m always up for the challenge.
If you’ve never tried Funfetti think of plain vanilla/yellow cake batter plus candy bit sprinkles. Simple, right?! I’m sure Pillsbury developed this flavor to taste distinctively different from regular cake mix but at this point, who cares? Frozen custards are quite different from traditional ice cream. They look the same however, custard base ice creams contain egg yolks that must be cooked prior to the freezing process. All of my previous ice cream posts contain no egg product.
It’s texturally dense with a creamy mouth feel similar to some of the store bought ice creams. The eggs helps to serve as a binding agent hence will increase freezing time which means for me, the ability to shoot photos with less worry of it melting too quickly.
When making this recipe, you may substitute the flavor to your preference and if you decide to try this flavor, I recommend adding more candy bit sprinkles to the frozen custard minutes before completion of the freezing process to really make the fun- in Funfetti pop! As always ENJOY because I sure am!
- 2 cups heavy cream
- 1 cup whole milk
- 2 large egg yolks, beaten
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups Funfetti cake mix
- 2 tablespoons candy bit sprinkles (optional)
- In a 2-quart saucepan on medium-high heat, whisk together cream, milk, egg yolks, vanilla, and sugar until combined. Add in cake mix and continue to stir. To ensure eggs are fully cooked, cook until mixture reaches just to a boil then quickly remove from heat and continuously stir. Mixture will have thickened.
- Allow to cool until steam is no longer visible when stirred. Cover and place in the refrigerator 1-2 hours or overnight.
- Pour mixture into the ice cream maker and follow the manufacturer’s directions.
- Five minutes before mixing of frozen custard is completed, add sprinkles one spoonful at a time (this will give an even disbursement).
- For thicker frozen custard, place into an air tight container and freeze for 2 or more hours.
Not recommended to add sprinkles during the cooking or cooling process prior to pouring into the ice cream machine as this may cause the sprinkles to ”bleed” upon stirring