Ingredients
1¾cupsheavy cream
1¾cupswhole milk
3large egg yolks
¼cupgranulated sugar
⅔cupseedless raspberry jam
1½tspraspberry extract
1tspvanilla extract
8dropsred food coloring,optional
Preparation
Combine the cream and milk in a medium saucepan, and bring the mixture just to a gentle boil over medium heat.
In a mixing bowl, with an electric hand mixer on medium speed, whip together the egg yolks and sugar for about 1 minute until very smooth and light in color.
Once the cream mixture has reached a low boil, reduce heat to medium-low. Measure out ½ cup of hot cream mixture.
With the mixer on low speed, slowly pour the ½ cup of hot cream mixture into the egg yolk mixture. Once thoroughly combined, pour the egg/cream mixture into the saucepan with hot cream/milk mixture and stir to combine.
Cook over medium-low heat, stirring constantly for about 3 to 4 minutes until the mixture coats the back of a wooden spoon.
Remove from heat, stir in the raspberry jam, raspberry extract, vanilla extract and optional food coloring.
Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator.
Once completely chilled, transfer the bowl to the freezer and freeze the mixture for 1 hour.
Pour the lightly frozen mixture into an ice cream maker and process according to manufacturer directions.
Pour the custard into an airtight container and freeze for 1 to 2 hours until slightly firm. The frozen custard is similar to soft-serve but thicker.
Serve cold, and enjoy!
