Strawberry Jam + Pink Peppercorn Ice Cream

This ice cream was inspired by my recipe for White Strawberries + Pink Peppercorn Cream...spicy, sweet, and creamy goodness, this ice cream is unusually delicious...the richness from the homemade strawberry jam makes this ice cream extra special...serve atop your favorite cone.Strawberry + Pink Peppercorn Ice CreamIngredients:2 cups organic half + half1/2 teaspoon freshly ground organic pink peppercorns1 teaspoon vanilla5 organic medium egg yolks1 cup organic milk (I used raw milk)½ cup organic cane sugar3 tablespoons organic maple syrupPinch of rose salt1/4 cup strawberry jam (recipe below)Directions:Place half + half, 1 tablespoon maple syrup, freshly ground pink pepper, and vanilla in a French oven stove-top over medium heat. Whisk vigorously. Once well mixed and hot, remove from heat. Pour mixture into a large heat-proof bowl. Set aside and place a fine mesh sieve over the mixture. Place egg yolks in a medium sized heat-proof bowl. Set aside.Return the French oven back to the stove. Place milk, sugar, maple syrup, and rose salt in the pot over medium heat. Stir constantly. Once the mixture begins to simmer, ladle mixture into the egg yolks, adding a little at a time. Place egg yolk mixture back into the French oven over medium heat. Continue to stir constantly with a wooden spoon. Once mixture begins to thicken and coats the back of the wooden spoon, remove from heat and pour through fine mesh sieve over the hot milk + vanilla mixture. Cover with plastic wrap or move to a container with a lid and place in the fridge for at least an hour to cool.Pour mixture into your ice cream machine as instructed. When the ice cream is just about ready, add strawberry jam by the spoonful. Cover with plastic wrap or wax paper, pressing down on the ice cream, and store in the freezer.Strawberry JamMakes enough to fill a 6-ounce ball jarIngredients:1 1/2 cups organic strawberries, chopped1/2 cup filtered waterJuice from 1/2 organic lemon1/4 cup organic sugarDirections:Place strawberries, water, lemon juice, and sugar in a saucepan. Place over medium heat. Stir until you bring the mixture to a simmer. Allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash the strawberries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a thick jam. Store in an airtight container in the fridge and enjoy within a week.Photography by Nicholas Winslow + Cassie WinslowRecipe by Cassie Winslow