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 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 custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours
• 6 Remove container from the fridge and pour custard base into an ice cream maker and churn according to ice cream maker’s instructions
• 7 When mixture is done churning, swirl in jam and peanut butter being careful not to over mix
• 8 Return ice cream to the freezer for at least 2 hours
• 9 Scoop ice cream into a bowl or cone and Enjoy!