• 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


  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.

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