Making ice cream is one of my favorite childhood memories. My parents and I inherited this super old ice cream maker. It luckily wasn't a crank-only machine, it was electric. But it was probably the first electric ice cream maker ever made. Regardless, it was so much fun. My mom and I would make the ice cream mixture and pour it into the canister. Then my dad would fill up the wooden barrel with ice and rock salt and start it up. We had to leave the machine on the back porch because it was so loud. It seriously sounded like a freight train, not a frozen delight maker. After it was churned, Dad would pull out the paddle, and him and I would stand over the sink licking the remnants. Then the ice cream would go into the freezer to firm up until we could have it for dessert later. And it was the best ice cream e-v-e-r.
I love tried-and-true classic strawberry ice cream, but I decided to throw in some graham cracker crumbs and rainbow sprinkles to give this batch a Pop-Tart effect. —foxeslovelemons
In a medium bowl, stir together strawberries, lime juice, and 1/2 cup sugar. Let stand at room temperature 2 hours. Transfer mixture to food processor or blender; puree until smooth.
Place milk and remaining 1 cup sugar in mixing bowl; mix on medium-low speed 2 minutes or until sugar is dissolved. Add heavy cream, vanilla and pureed strawberries; mix on low 1 minute or until well combined. Pour mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 25 minutes).
Meanwhile, in small bowl, melt butter in microwave. Add graham cracker crumbs and stir until crumbs become clumpy and lumpy (this is a good thing!).
When ice cream has finished churning (mixture will be soft), begin dividing ice cream between two 1-quart plastic containers. Add one scoop of ice cream to each container, then sprinkle with some graham cracker crumbs and sprinkles. Repeat layers 5 times. Transfer ice cream to freezer to harden completely (at least 4 hours).