Place 1 cup heavy cream in a medium bowl, set aside.
In a medium saucepan over medium-low heat, heat milk with remaining 1 cup heavy cream, sugar, salt and jam. Stir to dissolve sugar. Cook over until steaming.
In a small bowl, whisk egg yolks. Slowly drizzle 1 cup of the hot liquid into egg yolks while whisking constantly. Pour egg mixture into saucepan. Stir with a rubber spatula or wooden spoon until mixture coats the back. Pour through a mesh strainer into the reserved 1 cup of heavy cream. Stir over an ice bath to cool liquid. Transfer to a covered container. Chill for 24 hours.
Churn ice cream according to manufacturer's directions. Transfer to a freezer safe container, cover and freeze until firm.
Notes
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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