Ingredients
Equipment
Method
Cook the custard base
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, with small bubbles around the edges. Slowly whisk the hot dairy into the egg yolks and granulated sugar until smooth.
- Return the mixture to the saucepan and cook to 175°F, stirring constantly until it thickens enough to coat a spoon. Keep the heat steady to avoid scrambling the yolks.
Chill
- Strain the custard into a clean container, then whisk in the butter extract, vanilla extract, almond extract, and salt until fully combined. Cool to room temperature, then cover and refrigerate for 4 hours.
Churn and finish
- Churn the chilled custard in an ice cream maker until thick and the texture looks like soft-serve. Fold in the rainbow sprinkles during the last 2 minutes of churning.
- Transfer to a freezer-safe container and freeze until firm, so the scoop holds its shape. Serve with more sprinkles on top.
Notes
For the smoothest custard, whisk continuously while combining the hot dairy with the yolks, and cook only until it reaches 175°F—don’t let it boil. Refrigerate leftovers up to 3 days for best texture; freeze up to 2 months (thaw 10 minutes before scooping). For a dairy-reduced option, use lactose-free milk/cream in the same amounts for a similar custard consistency.