INGREDIENTS
¾ cup whole milk
½ cup granulated sugar
Pinch kosher salt
1½ cups heavy cream
1½ tsp pure vanilla extract
2 tsp imitation butter flavoring
1/4 -1/3 cup (or more) rainbow sprinkles
INSTRUCTIONS
¾ cup whole milk
½ cup granulated sugar
Pinch kosher salt
1½ cups heavy cream
1½ tsp pure vanilla extract
2 tsp imitation butter flavoring
1/4 -1/3 cup (or more) rainbow sprinkles
INSTRUCTIONS
- In a medium bowl* whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, vanilla, and butter flavoring. Cover, refrigerate, 1 to 2 hours, or overnight. (* I use a quart canning jar and combine all the ingredients in the jar, put the lid on, and then shake, shake, shake :) until combined)
- Turn the Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 10 to 15 minutes. Towards the end of the churning, pour in the Rainbow Sprinkles and let the mixer incorporate them throughout the ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
