Honey Sweetened Ice Cream with Blackberry Jam Recipe
Makes: 1 quart
Total Time: 9 hours + Churning
1 ½ cups whole milk
1 ½ cups heavy cream
¼ cup sugar
pinch of salt
6 large egg yolks
½ cup clover honey
1 jar blackberry jam, store bought or homemade
In a small pot, slowly simmer the milk, cream, sugar and salt until the sugar dissolves. Remove the pot from heat.
In a separate bowl, whisk together the egg yolks. Slowly pour around ¼ cup of the warm milk into the egg yolks, whisking constantly. Pour the warmed egg yolks back into the saucepan and return to stove.
Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. This will be around 170°F on an instant-read thermometer.
Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid, then mix in the honey.
Cover and chill at least 4 hours or overnight. Before churning, taste and add additional honey if desired. Then freeze the mixture in your ice cream maker according to instructions.
Spoon some blackberry jam into the bottom of a container. Working quickly, spoon some of the ice cream into the container then drop spoonfuls of jam randomly over the ice cream. Continue layering the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.