3 cups heavy cream, divided
3 tablespoons yellow cake mix
½ cup sugar
Pinch of salt
3 egg yolks
2 tsp. vanilla extract
½ cups whole milk
In a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt. Heat over medium heat until warmed through.
Place the egg yolks in a medium bowl and whisk until smooth. Combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top.
When the mixture in the saucepan is warm, pour a small amount into the bowl with the egg yolks to temper them, whisking constantly. Continue pouring the cream mixture in, whisking continuously until completely combined.
Return the mixture to the saucepan over medium heat. Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and sticks to the back of a spoon.
Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.
Cover and chill the mixture thoroughly in the refrigerator for 4 hours or overnight. Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.
Scoop the ice cream into a freezer-safe container and cover. Will keep in freezer for a few weeks.