In a small dish, beat egg yolks with a fork. Set aside.

In a medium saucepan, combine milk, cream, sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.

Pour a small amount of hot cream into the beaten egg yolks.

Continue tempering hot into cold, a few splashes at a time, whisking well after each addition, until you’ve added about half of the hot cream.

Pour tempered mixture back into the saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly, about 4-5 minutes.

Remove from heat. Whisk in cake batter flavoring and vanilla bean paste.

Stir in vodka, if using.

Pour into a bowl. Cover and refrigerate at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.

With ice cream maker still churning, add rainbow sprinkles.

With a flexible rubber spatula, scoop ice cream into a freezer-safe container.

Freeze 2-4 hours prior to serving. Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.