https://rubyandhelen.wordpress.com/2012/11/01/rubys-bakewell-tart-ice-cream/
Ingredients:
225ml milk
125ml double cream
100g morello cherry jam
2tsp almond essence
3 egg yolks
100g caster sugar
Method:
Make the custard base by heating the milk and cream in a saucepan until it starts to steam.
In another bowl whisk the sugar, 1 teaspoon of almond essence and egg yolks and then pour the hot milk mixture slowly into the egg one, whisking all the while.
Then return to the heat until the custard coats the back of the spoon.
Cool the mixture for a minimum of 6 hours.
Whisk in the jam and second teaspoon of almond essence and churn according to your manufacturer’s instructions.
Pour into a freezer safe container and leave to freeze for a minimum of 4 hours. It takes time but the longer you leave it at each stage, the better it is!