Put cream, milk, sugar and eggs in pot and combine with hand blender.
Blend salt and Xanthan gum together to prevent clumping.
Soak sheet gelatin.
Heat milk mixture to 80°C, take off heat, add rest of ingredients and blend with hand blender.
Let mixture cool to room temperature, then rest in fridge for 24 hours.
For the sprinkles: melt chocolate and let slowly and gradually stream in ice cream machine, when almost done churning (after ~15-20 minutes)