2 TBSP sprinkles of your choice (larger size recommended)
Combine the milk, cream, sugar, and salt in a medium saucepan, and place the pan over medium heat. Whisk occasionally as the milk heats up. While you're waiting for the milk to come to a simmer, place the yolks in a medium bowl and whisk them to break them up.
Once the milk comes to a simmer, remove the pan from the heat and whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a large bowl or container. Add the Princess Cake & Cookie emulsion and whisk it in. Continue to whisk occasionally as it cools, and once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you're ready to churn it.
Churn the custard according to your ice cream maker's instructions. When the ice cream is almost finished churning, and has a soft-serve consistency, add the doughnut pieces and sprinkles, and mix just enough to get them well-distributed. At this point, you can serve the ice cream, but it will be very soft. If you have time, I recommend packing it into an ice cream container, plastic container, or loaf pan and freezing it for an hour to help it firm up and become more scoopable. Enjoy!