Ginger-Raspberry Swirl Ice Cream

Ingredients

• 6 large egg yolks
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3 tablespoons finely grated fresh ginger
• 1/4 teaspoon fine sea salt
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 1/2 to 3/4 cup seedless raspberry jam

Directions

1. Put the yolks in a large mixing bowl, and leave them there until you need them.
2. In a medium pot, combine the milk, cream, ginger, salt, and the ¼ cup portion of sugar, then bring the mixture to a boil. Take the pot off the heat and let it sit at room temperature for 10 minutes; after that, bring it back to a rolling boil.
3. Whisk the remaining sugar into the yolks until smooth. Temper the yolks gently by pouring in the hot ginger cream a little at a time, whisking constantly as you go. When the mixture is fully blended, pass it through a fine-mesh sieve into a large metal bowl. Set that bowl over a separate bowl of ice water, and stir until cool.
4. Freeze the mixture in an ice cream machine, using the manufacturer's directions. Move the ice cream into your chosen storage container, alternating generous spoonfuls of ice cream with large dollops of jam. Fold once or twice to combine, then freeze for 2-3 hours, or until firm.