Step 1

Preheat the oven to 350 degrees.

Step 2

Thoroughly butter and flour the cake bowl pan making sure to get into all the nooks and crannies.

Step 3

Beat all the ingredients together (up until the strawberries) in a large bowl with an electric mixer on low speed until moistened. Beat on medium speed for 2 minutes scraping the sides of the bowl occasionally.

Step 4

Pour the batter into the prepared cake bowl pan. Do not overfill the bowls. The batter should just barely cover the lump in the middle of each bowl. Bake for 20 minutes until golden.

Step 5

While the cake bowls bake, slice the strawberries. Set 6 small strawberries aside to use on top of each dessert when they are ready to serve.

Step 6

When the cake bowls are done baking allow them to cool for about 10 minutes before removing them from the pan and then allow them to cool completely on a wire rack.

Step 7

Once they are cool, fill the cake bowls with sliced strawberries and a scoop of vanilla ice cream on top. Shake some sprinkles on the ice cream and garnish each dessert with a small strawberry on top.

Step 8

In a medium saucepan whisk together milk, cream, half of the sugar, salt, and scraped vanilla bean (including the pod). Bring the mixture to a boil over medium/medium-low heat.

Step 9

While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer, beat until the mixture is pale and thick.

Step 10

Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - the process should take about 10 minutes, depending on the type of pan and stove being used.

Step 11

Pour the mixture through a fine-mesh strainer (discard the vanilla pod) and bring it to room temperature. Stir in the vanilla extract. Cover and refrigerate for a minimum of 2 hours, preferably overnight. Whisk the mixture together again before pouring into the ice cream maker.

Step 12

Turn on the ice cream maker, pour the mixture into the frozen freezer bowl, and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place it in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.

Step 13

* Recipe from Cuisinart