Birthday Cake Ice Cream

Make Jeni's Vanilla Ice Cream base. I added ground vanilla bean to the base or Vanilla Bean Puree to the base.

When the ice cream is nearly done freezing, mix in a generous amount of rainbow sprinkles and freeze four hours.

BANANA HONEY ICE CREAM

INGREDIENTS

• 2 cups heavy cream
• 2 cups milk
• 1 vanilla bean, split and scraped
• 3 large, very ripe bananas
• 8 egg yolks
• 7 tablespoons granulated sugar
• 1/2 cup sour cream
• 2 tablespoons orange blossom or clover honey

In a large saucepan, scald the cream and milk with the vanilla bean. Remove from heat, cover and let flavor infuse for 30 minutes. Meanwhile, mash bananas well or puree briefly in a food processor, set aside.

In a large bowl, beat together the egg yolks and the sugar for a few minutes until the sugar has dissolved and the mixture is thick and pale yellow, set aside. Reheat cream mixture to scalding and about 1/4 of it into the egg yolks, whisk continuously. Return mixture to the saucepan and whisk together with remaining cream.

Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon. Pour into a bowl and whisk a few times to release heat. Stir in banana puree, sour cream and honey. Strain through a fine-mesh strainer. Chill. Freeze in an ice cream machine according to manufacturer’s instructions.

From The Lovely Food Blog