Instructions.

• 1 In a medium saucepan, add egg yolks and sugar and whisk until well combined.
• 2 In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir.
• 3 Slowly add the warm milk to the saucepan with the egg mixture, whisking vigorously to create your custard base.
• 4 Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle.
• 5 Remove the custard base from heat, stir in heavy cream and vanilla, pour into an airtight container, and refrigerate for 24 hours.
• 6 Remove the container from the fridge and pour the custard base into an ice cream maker with 2 Tbsp of Blake Hill Raspberry Hibiscus Preserve. Churn according to ice cream maker’s instructions.
• 7 Two minutes before completing churning process, add 2 Tbsp of Raspberry Hibiscus Preserve to create a swirl.
• 8 Return ice cream to the freezer for at least two hours.
• 9 Scoop ice cream into a bowl and Enjoy!