Everyday's A Sundae: The Ice Cream Concoctions You NEED To Try

ICE CREAM
2 cups whole milk
2 cups heavy cream
9 large egg yolks
1⁄2 cup sugar
1⁄3 cup honey
1⁄2 teaspoon salt
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup rainbow cookie, chopped
1 1⁄2 cups raspberry jam, split for the ice cream and cookie

1. In a medium heavy-bottomed pot, combine the milk, cream and honey. Bring the mixture to a full rolling boil.
2. Meanwhile, whisk together the sugar and the egg yolks until the sugar is dissolved, about 30 seconds to one minute.
3. After the milk mixture has reached a rolling boil, carefully stream the liquid into the egg yolks, whisking constantly to prevent curdling. Add the salt, vanilla, and almond extract.
4. Chill the ice cream base on an ice bath. Refrigerate the ice cream base overnight.
5. Strain the base through a fine-mesh sieve into a clean container.
6. Freeze in an ice cream machine according to manufacturer instructions, then fold the rainbow cookie and raspberry jam into the ice cream to create swirls before placing in the freezer.

RASPBERRY JAM
2 1⁄2 cups puréed raspberries (approximately 5 cups whole raspberries)
3⁄4 cup plus 1 tablespoon sugar
1 teaspoon lemon juice
2 tablespoons "realfruit classic pectin"

1. In medium heavy-bottomed pot combine the raspberry purée, lemon juice, and 3⁄4-cup sugar. Cook on low-medium heat stirring occasionally until the mix comes to a low simmer.
2. Meanwhile, in a separate bowl, mix together the remaining tablespoon of sugar and pectin until combined.
3. Slowly whisk the sugar and pectin into the raspberry mixture, whisking until it is well incorporated and lump free.
4. Increase the heat to high, bringing the mixture to a boil for about one minute.
5. Chill the jam over an ice bath until cool. Preserves can be used immediately, or refrigerated

RAINBOW COOKIES
1 8-ounce can almond paste
3 sticks unsalted butter
1 cup sugar
4 eggs, separated
2 teaspoons almond extract
2 cups all purpose flour, sifted
1⁄4 cup milk
Red and green food coloring, as needed
1⁄2 cup raspberry jam
2 squares semisweet chocolate 

1. In a kitchenaid mixer fitted with a paddle attachment, combine the sugar, almond paste, and one stick of butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can.
2. Add the remaining butter, and continue to mix until smooth, scraping down the sides of the bowl as needed.
3. Gradually add the egg yolks, followed by the almond extract and milk. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.
4. In a separate bowl, whip the egg whites until they form stiff and fluffy peaks. Fold the whipped egg whites into the flour mixture.
5. Once the batter is smooth and combined, separate equally into three bowls.
6. Using the food coloring, dye (as desired) one bowl of batter red, another green, and leaving one bowl of batter untouched.
7. Evenly spread the batters into greased and parchment-lined quarter sheet pans and bake
at 325 degrees until baked through, approximately 10 minutes, rotating each pan after 5 minutes. Let cool.
8. Once the layers are cooled, apply a thin layer of jam to the green cake and place the undyed layer directly on top, sandwiching the jam.
9. Repeat this step by applying a thin layer of jam to the undyed layer and placing the pink layer directly on top.
10. Cover the cake with plastic wrap and top with one of sheet pans. Weigh down the layers with heavy plates or cans for about 4-6 hours, or overnight if possible.
11. Remove the weights and plastic wrap. Melt the chocolate and spread over the top and bottom of the cake. Allow the chocolate on the top of the cake to set before flipping it over to apply the chocolate to the bottom.
12. Cut the cake into squares or rectangles as desired.