The DIY Pantry (64 page)

1. First, be sure your ice cream maker bucket is completely frozen, which usually takes about 24 hours. If you like ice cream, I recommend storing the bucket in the freezer so that you can make ice cream at the drop of a hat.
   
2. Combine the cream, milk, maple syrup, salt, egg yolks, and the additional ingredients for your chosen flavor (see sidebar) in a blender or large mixing bowl. Whisk or blend until the mixture is very smooth and any hard ingredients, such as vanilla beans or chocolate chips, are broken up into extremely small pieces.
   
3. Place in the refrigerator and chill thoroughly, 1–2 hours.
   
4. Pour into your ice cream maker and freeze according to the manufacturer’s directions, usually about 25–35 minutes.
   
5. Serve immediately for soft-serve style, or place the soft ice cream in the freezer and allow it to harden for 3–6 hours for a firmer result.
   
6. Store in the freezer for up to 1 week.
   

Making your own homemade sprinkles perhaps is overkill compared to all the other DIY projects you can do, but it’s easy, it’s fun, and it’s satisfying. Besides, even small amounts of artificial coloring have been shown to increase hyperactivity, so making your own can help keep things at your next birthday party on a bit more of an even keel. You may certainly increase the ratio of powdered sugar to starch if you prefer sweeter sprinkles. Oh, and don’t worry about the vodka in this recipe if making sprinkles for kids. The alcohol evaporates off completely, and using vodka instead of water speeds up the drying process.

1. Place the powdered sugar and cornstarch into a sifter and sift 2–3 times into a medium-size bowl to make it fluffy and to remove every single clump.
   
2. If you’re wanting multiple colors, divide the powder into equal portions in small bowls according to the number of colors you want. Add a few drops of extract to each, if desired; then add the colorant and vodka a few drops at a time until the mixture becomes a very thick, smooth paste. Have a large piece of wax paper or parchment paper, or a silicone baking mat, at the ready.
   
3. Spoon the paste into a piping bag with a very fine, single round tip or into a sandwich baggie. Cut a tiny corner off of the sandwich bag after the paste is inside, if using.
   
4. Pipe the paste into long, thin lines down the length of your prepared sheet. Set aside and let dry until the insides are completely dry—the line will snap when you break it, about 24 hours. If you are in a hurry, you can place them in a food dehydrator on the very lowest or “fan only” setting for 4–6 hours.
   
5. Break the lines into the desired size and store in an airtight container for 3–6 months.
   

Okay, this recipe has a lot of sugar in it, but it’s still a far cry from the one that comes in a plastic container from the store. It’s just as thick and can be slathered on pretty much anything to make treats and desserts feel more festive. Be sure to use the darkest, bitterest chocolate you can find, as it balances the super saccharine flavor beautifully.