In a saucepan whisk together 1 cup whole milk, 1 cup heavy cream, 1/4 cup of the cane sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract and 1 teaspoon vanilla bean paste over medium heat until the mixture is warm and begins to steam, about 5 minutes.
In a mixing bowl, whisk together the 3 egg yolks and the remaining 1/4 cup of cane sugar until lightened in color and fluffy. Whisk half of the warm milk mixture into the egg yolks to temper the eggs. Then, slowly whisk the egg & milk mixture back into the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 to 7 minutes.
Transfer the mixture to an airtight container and refrigerate until chilled, about 4 hours.
Right before you’re about to churn, make the blue icing by whisking together 1/2 cup powdered sugar, 2-3 tablespoons heavy cream, and 3-4 drops of blue food coloring.
Once the base is chilled, pour into an ice cream churner and churn until thick and creamy. Pour in 1/4 cup of rainbow sprinkles and churn for 20 seconds to combine. Transfer to a loaf pan or container and layer with the icing. Let harden in the freezer for at least 2 hours before scooping and enjoying!
