Ingredients:

• 1 1/2 cups half and half
• 1 cup whipping cream
• 1/3 cup plus 1 tablespoon sugar
• 4 egg yolks
• 3/4 cup Stonewall Kitchen Black Raspberry Jam

Directions:

1. Bring half and half and whipping cream to a simmer over medium low heat in a medium -heavy saucepan.
2. In a separate, medium sized bowl, whisk the egg yolks and sugar together.
3. When cream is heated, whisk hot cream into egg yolk mixture in a slow, steady drizzle. Return mixture to saucepan and return to stove. Stir continuously over medium-low heat until mixture thickens and coats back of spoon.
4. Remove from heat and stir in 3/4-cup Black Raspberry Jam until melted.
5. Cover with plastic wrap, setting the wrap directly onto the custard and chill. Freeze in an ice cream maker according to manufacturer's directions.