Amaretto Ice Cream with Raspberry Sauce & “Magic Shell”

• 4 egg yolks
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 2 tablespoons Amaretto
• 1/2 teaspoon almond extract

Raspberry Sauce

• 1 1/2 cups raspberries, fresh or frozen
• 6 tablespoons sugar (use slightly less if the raspberries are very sweet)

Homemade “Magic Shell”

• 3 ounce coconut oil
• 5 ounce bittersweet chocolate, finely chopped
• pinch of salt

Whisk the egg yolks in a medium bowl and then set aside. Place a fine mesh strainer over a large bowl and set aside. Combine the milk, cream, sugar and salt in a medium saucepan and heat until warm. Slowly whisk the warm milk into the egg yolks. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until the mixture thickens slightly. It should be thick enough to coat the back of a spoon. Remove the pan from the heat and immediately pour the mixture through the prepared strainer into the large bowl. Stir in the Amaretto and almond extract. Let cool completely (the quickest way to do this is over an ice water bath) then refrigerate until chilled. Freeze in an ice cream maker according to the manufacturers instructions. Transfer to an airtight container and freeze until firm. For the Raspberry Sauce: Combine ½ cup raspberries and the sugar in a small saucepan. Cook, stirring frequently, until the mixture comes to a boil. Remove from the heat and stir in the remaining cup of raspberries. Serve warm or room temperature. For the Homemade “Magic Shell”: This sauce is liquid at warm room temperature but hardens on the ice cream to make a crunchy chocolate topping. It can be stored for up to a month. Place chocolate and coconut oil in a bowl set over a pan of simmering water. Heat, stirring frequently, until melted. Stir in the salt. Store sauce in a jar at room temperature. If it solidifies, re-warm gently in the microwave before serving.