In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).

In a separate bowl, whisk together the 6 egg yolks until combined

When the mixture on the stove is ready, add about 1/3 of this hot mixture to the whisked egg yolks whisking constantly as to not curdle the yolks. Then whisk the yolk mixture back into pot with cream. Return the pot to the stove, add in the vanilla and keep on stove until the mixture reaches about 170 degrees (or thick enough to coat the back of a spoon)

Strain the hot mixture through a fine strainer into a bowl, then cool mixture in the fridge for about 4 hours, or until cool.

Churn in your ice cream maker according to the machine’s instructions. When the ice cream is done churning, add in sprinkles (A LOT is recommended) Then put back into freezer and freeze until desired hardness

Preheat oven to 350 and line cookie sheets with parchment paper.

Mix together the cake mix, eggs and butter until well mixed.

Scoop cookie dough by tablespoon full onto the baking sheets spacing about 2 inches apart. Bake for 8 minutes or until the bottom edges are slightly browning.

Allow to fully cool on baking rack before assembly.

Layer a scoop of the vanilla custard between 2 of similarly sized cookies.

Dumb remainder of rainbow sprinkles onto parchment paper in a “line”. Roll the edges of the cookie through the sprinkles so that the butter ice cream gets coated!