Ingredients
Equipment
Method
Make the custard base
- Heat heavy cream and whole milk in a saucepan over medium heat until steaming, then lower the heat to keep it just steaming. Keep an eye out for small bubbles around the edges (do not boil).
- Whisk egg yolks and granulated sugar in a bowl until smooth, pale, and slightly thick. Slowly stream the hot cream mixture into the yolks while whisking constantly to temper.
- Return the mixture to the saucepan and cook to 175F, stirring constantly with a steady pace. Stop when it coats the back of a spoon and reaches 175F on a thermometer.
- Strain the custard into a clean container to remove any bits of cooked egg. Stir in butter extract, vanilla extract, almond extract, and salt until fully combined.
- Cool the custard completely at room temperature, then cover and refrigerate for 4 hours. Chill until thoroughly cold before churning.
Churn and freeze
- Churn the chilled custard in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency. Add rainbow sprinkles during the last 2 minutes of churning.
- Transfer the churned ice cream to a freezer-safe container and freeze until firm. Serve in bowls with more rainbow sprinkles on top.
Notes
Pro tip: tempering the egg yolks slowly prevents scrambled bits—whisk continuously as you pour. Refrigerate the custard base for up to 2 days before churning, and freeze the finished ice cream for up to 2 months. Freezer yes: let it sit 5 minutes at room temperature for easier scooping. For a dairy swap, use full-fat coconut milk plus heavy cream substitute (choose a blend that you can chill well) to keep a rich, scoopable texture.