Fill a large bowl with ice water and set it aside.
In a small saucepan, whisk together the egg yolks, corn
syrup, and sugar until the mixture is fully combined and the sugar is
dissolved. Do not do this over heat.
Whisk in the milk, heavy cream, and vanilla.
Place the pan over medium heat. Cook, stirring constantly with a rubber spatula, until the temperature reaches 74°C to 80°C on an instant-read thermometer.
Remove the pan from the heat and pour the base through a
fine-mesh strainer into a clean CREAMi Pint. Carefully place the container in
the prepared ice water bath, making sure the water doesn't spill into the base.
Once the base has cooled, whisk in the vanilla cake mix
until it is fully incorporated. Place the storage lid on the pint container and
freeze for 24 hours.
7. Remove the pint from the freezer and take off the lid.
Place the pint in the outer bowl of your Ninja CREAMi, install the Creamerizer
Paddle in the outer bowl lid, and lock the lid assembly onto the outer bowl.
Place the bowl assembly on the motor to
base, and twist the handle to the right to raise the platform and lock
it in place. Select the Ice Cream function.
Once the machine has finished processing, remove the lid
from the pint container. With a spoon, create a 11/2-inch-wide hole that
reaches the bottom of the pint. During this process, it is okay if your treat
reaches above the Max Fill line. Add the rainbow sprinkles to the hole in the
pint, replace the lid, and select the Mix-In function.
Once the machine has finished processing, remove the ice
cream from the pint. Serve immediately.
