1/2 cup (100 g) granulated sugar. I used superfine sugar.
1 1/2 tbsp (25 g) tightly packed light brown sugar
3/4 cup (90 g) cake flour
1/2 tsp (2 g) baking powder
1/2 tsp (2 g) kosher salt. I used Fleur de Sel.
2 tbsp (20 g) rainbow sprinkles
1/4 cup (40 g) grapeseed oil
1 tbsp (12 g) clear vanilla extract
Combine all the ingredients into a large bowl and whisk until thoroughly combined. About 3 minutes.
Pour mixture into prepared ice cream maker.
Churn according to appliance recommendations.
Once churned, put ice cream into an appropriate container. Freeze for 4 hours but overnight is best.
Birthday Cake Crumbs
Pre heat oven to 300 degrees F.
Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle attachment. Run mixer on low to combine the ingredient, maybe a minute.
Whisk oil and vanilla and while mixer is running on low drizzle down the side of the bowl.
Mix until clusters form.
Spread clusters on the sheet pan lined with parchment paper and bake 20 minutes.
Allow Crumbs to cool completely before using. They will keep at room temp in an air tight container for a week or in the freezer for a month.
A wooden spoon is the most efficient way to get the churned ice cream out of the core and into a container. You want to use wood or silicone so the core doesn’t get scratched, but I find the heavy wooden spoon is best for scooping heavy ice cream and scraping the sides.