Ingredients
Equipment
Method
Cake Batter Ice Cream Custard Base
- In a small medium mixing bowl add the egg yolks and ½ a cup of the granulated sugar. Whisk vigorously until the egg yolks are a pale yellow and the sugar is mostly dissolved. Set aside.
- In a medium sauce pan add the rest of the granulated sugar, the milk, heavy cream, cream cheese & salt. Stir over medium heat until the mixture comes to a gentle simmer and the cream cheese is fully melted. You may either use a mixing spatula, gently pressing the cream cheese against the sides of the saucepan to help it blend in or use an immersion blender.
- Once the heavy cream mixture has come to a simmer temper the egg yolks by adding a cup of the heavy cream mixture at a time while continually whisking to avoid any hotspots that can cause the yolks to "scramble."Repeat this until the entire heavy cream mixture is incorporated.
- Return the mixture to the saucepan and over low-medium heat, continue to stir until the mixture thickens and coats the back of a spoon/spatula. Be careful not to overheat the the custard at this point as the yolks can still scramble. The custard will be ready at 160°F.
- Strain the finished custard through a fine mesh sieve into a large heat resistant bowl. Add the vanilla then cover with lid or plastic wrap.
- Chill in the refrigerator for a minimum of 6 hours or up to 3 days before churning. Make your funfetti "mug" cake during this time.
Funfetti Birthday "Mug" Cake
- Add all the ingredients to a large bowl microwave-safe bowl and mix until smooth. The batter should only take up a third of the bowl's total volume as it will expand during heating.
- Microwave for 2 minutes then immediately cover with an airtight lid or by pressing plastic wrap to the surface of the cake to prevent it from drying out and becoming brittle.
- Once the cake has completely cooled, crumble and set aside in an airtight container or Ziploc bag until ready for layering.
Funfetti Birthday Ice Cream Assembly
- Churn the ice cream according to your ice cream maker manufacturer's instructions. This ice cream took 38 minutes in my Whynter Ice Cream Maker.
- Once the custard base has finished churning layer the ice cream in your container of choice starting with a layer of ice cream then sprinkling crumbles of the funfetti mug cake set aside earlier.
- Repeat the layering process until all the ice cream & the funfetti mug cake have been used then cover with a lid or plastic wrap and allow to set in the freezer undisturbed for a minimum of an hour before enjoying!