Frozen Raspberry Custard Recipe

Combine the cream and milk in a medium saucepan, and bring the mixture just to a gentle boil over medium heat.

In a mixing bowl, with an electric hand mixer on medium speed, whip together the egg yolks and sugar for about 1 minute until very smooth and light in color.

Once the cream mixture has reached a low boil, reduce heat to medium-low. Measure out ½ cup of hot cream mixture.

With the mixer on low speed, slowly pour the ½ cup of hot cream mixture into the egg yolk mixture. Once thoroughly combined, pour the egg/cream mixture into the saucepan with hot cream/milk mixture and stir to combine.

Cook over medium-low heat, stirring constantly for about 3 to 4 minutes until the mixture coats the back of a wooden spoon.

Remove from heat, stir in the raspberry jam, raspberry extract, vanilla extract and optional food coloring.

Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator.

Once completely chilled, transfer the bowl to the freezer and freeze the mixture for 1 hour.

Pour the lightly frozen mixture into an ice cream maker and process according to manufacturer directions.

Pour the custard into an airtight container and freeze for 1 to 2 hours until slightly firm. The frozen custard is similar to soft-serve but thicker.

Serve cold, and enjoy!