Honey Ice Cream With Blackberry Lavender Jam

• 1 cup half and half
• 12 ounces low-fat evaporated milk
• 6 tablespoons honey divided
• 2 tablespoons light corn syrup
• 1/8 teaspoon salt
• 2 egg yolks
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla bean paste
• 1/2 cup jam Modern Gingham Blackberry Lavender

1. In a medium size saucepan over medium heat add the half and half, evaporated milk, 1/4 cup of honey, salt, and corn syrup. Heat the mixture to 180 degrees or until little bubbles form around the edge, do not boil. Remove from the heat, cover, and let stand for 5-10 minutes.
2. The night before making the ice cream, place the ice cream machine container in the freezer.
3. In the meantime whisk together 2 egg yolks, 2 tablespoons of honey, and the tablespoon of sugar. Slowly pour the milk mixture into the egg mixture whisking the whole time. Pour the mixture back into the saucepan and cook over medium heat whisking the entire time until a thermometer reads 160 degrees.
4. Remove from the heat and whisk in the vanilla bean paste. Pour the mixture through a fine mesh strainer into a bowl or container.
5. Cover the mixture and refrigerate until it is chilled.
6. Add the mixture to your ice cream maker and follow the manufacturers instructions.
7. Scoop half of the prepared mixture into a container, I used a loaf pan.
8. Top the ice cream with about half a cup of the blackberry lavender jam.
9. Top the jam with the remaining half of the ice cream.
10. Freeze for 3 hours or until it is firm.

milk, honey, light corn syrup, salt, egg yolks, sugar, vanilla bean paste

Taken from www.yummly.com/recipe/Honey-Ice-Cream-with-Blackberry-Lavender-Jam-1329210 (may not work)