Instructions
1
In a medium saucepan, add egg yolks and sugar and whisk until well combined.
2
In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir.
3
Slowly add the warm milk to the saucepan with the egg mixture, whisking vigorously to create your custard base.
4
Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle.
5
Remove the custard base from heat, stir in heavy cream and vanilla, pour into an airtight container, and refrigerate for 24 hours.
6
Remove the container from the fridge and pour the custard base into an ice cream maker with 2 Tbsp of Blake Hill Raspberry Hibiscus Preserve. Churn according to ice cream maker’s instructions.
7
Two minutes before completing churning process, add 2 Tbsp of Raspberry Hibiscus Preserve to create a swirl.
8
Return ice cream to the freezer for at least two hours.
9
Scoop ice cream into a bowl and Enjoy!
Suggested Jams
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