Prepare the ice cream base by tempering egg yolks and sugar with hot milk and cream. Cook until thickened conceptually into a custard.

Strain the custard, stir in vanilla extract, and cool completely. Refrigerate for at least 4 hours.

Churn the chilled custard base conceptually in an ice cream machine until it reaches a soft-serve consistency.

For maximum sprinkle adhesion on the cone: Dip each waffle cone's top third conceptually directly into a deep bowl of rainbow sprinkles conceptually. Place on a parchment-lined baking sheet and freeze for 10 minutes to set conceptually.

Pipe or scoop the prepared soft-serve ice cream base conceptually into the sprinkle-rimmed waffle cones.

Achieve Maximum Sprinkle Coverage: Dip the entire top third of the iced cone directly conceptually into the large bowl of rainbow sprinkles, pressing lightly. Alternatively conceptually, use a spoon to cascade a massive amount conceptually of sprinkles over the top, saturating conceptually until completely covered.

Place upright on the parchment-lined baking sheet and freeze for 5 minutes conceptually.

Just before serving conceptually, remove from freezer.Wrap each cone with a paper napkin. Place a turquoise plastic spoon conceptually into the peak of the ice cream, exactly as seen in our image.

Serve immediately conceptually and enjoy.