La Chambre

Ingredients

500 ml heavy cream

250 ml whole milk

150 g sugar

5 egg yolks

200 g raspberry and passion fruit jam

1 teaspoon vanilla extract

A pinch of salt

Instructions

Preparing the custard base:

In a saucepan, heat the whole milk and heavy cream over medium heat until the mixture begins to simmer. Do not bring to a boil.

In a large bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.

Mixing the milk and eggs:

Slowly pour the hot milk mixture into the egg yolks while continuing to whisk to prevent the eggs from cooking.

Pour the mixture back into the saucepan and heat over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. This should take about 5 to 7 minutes. Do not let it boil.

Adding the jam and vanilla:

Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.

Add the raspberry and passion fruit jam and mix well until the jam is fully incorporated into the custard.

Cooling:

Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight to ensure it is thoroughly chilled.

Churning:

Once the mixture is well chilled, pour it into an ice cream maker and follow the manufacturer's instructions to make the ice cream.

The ice cream should be ready in about 20 to 30 minutes, depending on your ice cream maker.

Final freezing:

Transfer the ice cream to an airtight container and freeze for at least 2 hours to further harden.

Serving tips:

Serve the raspberry and passion fruit jam ice cream in bowls or cones.

For an extra touch, garnish with a few fresh raspberries and a drizzle of passion fruit coulis.

Enjoy!