Ginger-Raspberry Swirl Ice Cream Recipe

• 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

1. Place yolks in a large mixing bowl; set aside until ready to use.
2. In a medium pot, bring milk, cream, ginger, salt, and 1/4 cup of the sugar to a boil. Turn off heat and let steep at room temperature for 10 minutes; return to a rolling boil.
3. Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot ginger cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl over another bowl of ice water and stir until cool.
4. Freeze mixture in an ice cream machine according to the manufacturer's directions. Transfer ice cream into desired storage container, layering large dollops of jam in between large spoonfuls of ice cream. Fold once or twice to combine and freeze for 2-3 hours, or until firm.

egg yolks, milk, heavy cream, ginger, ubc, sugar, seedless raspberry

Taken from www.seriouseats.com/recipes/2011/08/ginger-raspberry-swirl-ice-cream.html (may not work)