• In a medium bowl, whisk egg yolks and brown sugar until pale and thick.
• In a sauce pan, heat cream and milk until just simmering.
• Slowly pour half of the cream mixture into yolks while whisking continuously. Pour everything back into sauce pan and cook over medium low heat stirring constantly until it coats the back of a spoon and reaches 170-175°F.
• Remove from heat, whisk in vanilla and salt.
• Strain custard through fine mesh strainer into a bowl.
• Let it come to room temp and then pour into creami pint to max fill line and freeze 24 hours.

To make Magic Shell:

• In a tall microwave safe glass, melt chocolate chips and coconut oil in 30 second increments until melted and smooth. Let mixture cool for a few minutes before dipping.

To process:

• Let pint sit 5 minutes, run on ice cream setting. For soft serve: process on the swirl setting instead, serve immediately into a cone and dip in chocolate magic shell.
(creami soft serve can be very soft so be careful if dipping! Drizzling the chocolate on top works just as well. :)