Amaretto Ice Cream

Combine the half & half and heavy cream in a medium saucepan. Heat the mixture over medium-low heat until just simmering (do not boil). While the liquid heats up, whisk the egg yolks vigorously in a mixing bowl until pale yellow. Add both sugars, whisking until incorporated. Temper the egg yolks by slowly whisking in about ⅓ of the heated cream mixture into the bowl.

Once incorporated, pour the tempered eggs into the saucepan with the rest of the cream mixture. Cook until the custard thickens and coats the back of a wooden spoon, about 8 minutes over low heat. Transfer the custard to a glass bowl. Stir in the vanilla extract, almond extract, amaretto syrup, and salt.

Place the bowl into a larger bowl full of ice to let cool slightly before refrigerating and cooling completely. Pour the cooled custard into an ice cream maker and process according to the machine’s instructions. At this point, it will be at the soft-serve stage. Transfer the ice cream to a freezer container (I like to use a non-stick, 9” by 4.5”, 1 pound, bread pan). Freeze for a couple of hours before serving.

Hot Chocolate

Pour the milk into a saucepan and add the cinnamon sticks. Bring to a simmer over medium heat. Once the milk comes to a simmer, slowly whisk in the chocolate chips until fully incorporated. Let simmer on low for about 5 minutes. Remove the cinnamon sticks.

Scoop the ice cream into festive glasses, 1 or 2 scoops, whatever you prefer. Pour the hot chocolate over the ice cream and enjoy.