n a medium saucepan, whisk together the dry cake mix and sugar. Add the milk and stir until the mixture is smooth.
Measure out the whipping cream into a 2-cup measure. Add the 2 egg and whisk together with a fork. Set aside.
Place saucepan with cake mix mixture over medium heat and cook, stirring until mixture is warm, about 4-5 minutes. Take a ladle and spoon out a ladle of the warm mixture. Drizzle slowly into the cream/egg mixture (very lowly), while stirring, until the entire ladle had been added. If there is room in the measuring cup, add a bit more slowly. Add the cream/egg mixture into the saucepan and cook, stirring constantly for another minute or two. Do not let it boil! Remove from heat and stir in the vanilla.
Pour mixture into a metal cake pan (9x13 or 9x9). Allow to cool slightly, then cover with foil and chill in the refrigerator until completely cool, about 2-3 hours.
*If you want to add food colouring, add to the cooled custard mixture right before adding to ice cream maker. Start with a little and add more to desired level of colour.
Once cooled, place mixture in ice cream maker and churn until creamy according to your manufacturer's instructions. Meanwhile, line a metal loaf pan with parchment paper. When ice cream is churned spoon half into the prepared loaf pan. Sprinkle with a layer of sprinkles. Add the remaining ice cream and top with more sprinkles. Using a skewer, swirl the ice cream to distribute the sprinkles. Add some more sprinkles on top, then cover with plastic wrap and then foil. Place in the freezer until frozen.
Notes
Note 1: If you don't want to use a store-bought cake mix, you can make your own yellow cake mix and use 1 cup of it. Simply google homemade yellow cake mix to find a recipe for the mix.