Frozen Raspberry Custard

Ingredients

• 1 3/4 cup heavy cream
• 1 3/4 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2/3 cup seedless raspberry jam
• 1 1/2 tsp raspberry extract
• 1 tsp vanilla extract
• Red food coloring, about 8 drops, optional

Directions

1. In a medium saucepan, stir together the cream and milk, then warm them over medium heat until they just come to a soft boil. While that heats, use an electric hand mixer on medium speed to beat the egg yolks and sugar in a mixing bowl until the mixture is pale and silky, about 1 minute.
2. When the cream mixture reaches a low boil, turn the heat down to medium low. Scoop out 1/2 cup of the hot cream mixture. With the mixer running on low, drizzle that 1/2 cup into the yolk mixture a little at a time. After it is fully blended, pour the yolk and cream mixture back into the saucepan with the remaining hot cream and milk, and stir everything together.
3. Continue cooking over medium low heat, stirring the whole time, until the custard is thick enough to coat the back of a wooden spoon, about 3 -4 minutes. Take the pan off the heat, then stir in the raspberry jam, raspberry extract, vanilla extract, and optional food coloring.
4. Transfer the custard to a bowl. Cover it with plastic wrap, pressing the wrap right onto the surface so a skin does not form, then chill it completely in the refrigerator. Once it is fully cold, move the bowl to the freezer and freeze the mixture for 1 hour.
5. Pour the lightly frozen custard into an ice cream maker and churn it according to the manufacturer directions. Transfer the custard to an airtight container and freeze for 1 -2 hours, until it is a little firm, with a texture like thick soft serve.