Ingredients
6 large egg yolks
1/3 cup granulated sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
Rainbow candy sprinkles
Maraschino cherries
How to Make It
Step 1
Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until well combined. Add cream and milk; whisk until well combined. Cook over medium-low, stirring often with a rubber spatula, until mixture reaches 170°F, 12 to 15 minutes.
Step 2
Remove from heat, and stir in vanilla and salt. If any solids form in the mixture, pour through a fine wire-mesh strainer into a bowl, and discard solids. Transfer cream mixture to a chilled bowl, and place bowl in a larger bowl of ice and water. Let stand, stirring occasionally, until mixture is room temperature or cooler, about 20 minutes.
Step 3
Pour cream mixture evenly into 24 ice-cube tray compartments. Freeze until solid, about 6 hours.
Step 4
Transfer frozen ice cream cubes to a food processor, and process until smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. Serve ice cream topped with sprinkles and cherries.