Step 1

In a saucepan, heat cream and milk with sugar and cook till sugar dissolves and the mixture starts to bubble around the edges.

Step 2

Whisk the egg yolks in a large measuring cup or a heat-safe bowl. Drizzle some of the hot cream mixture into eggs, whisking constantly. Keep adding cream until about a cup is incorporated, whisking constantly.

Step 3

Pour yolk mixture into pan and cook till mixture just starts to boil, whisking frequently.

Step 4

Remove from heat and strain through a sieve to remove any cooked egg. Whisk in vanilla and cake mix till incorporated.

Step 5

Cover and refrigerate overnight.

Step 6

Process in ice cream maker according to manufacturer's instructions. Put in a freezer-safe container with a lid and freeze till it reaches your desired firmness.