Time: two days
Nothing really tops home made ice cream, and we usually keep to the recipes provided by Jan Hedh. For this one I used his vanilla ice cream recipe and just left out the vanilla to make a neutral ice cream batter, which you can then flavor with your favorite jam. In this case I used black cherry jam.
So, for the ice cream batter you need:
1 leaf of gelatin (or just skip it if you're doing this vegetarian style)
2 ½ dl cream
2 ½ dl milk
26 g honey (or glucose)
6 egg yolks (hence yesterday's meringue)
125 g sugar
Put the gelatin in cold water. Mix cream, milk and honey in a kettle (use one that is way bigger than you think you will need based on the size of the ingredients – we're going to add a lot of air and heat to this). Whisk the egg yolks and sugar fluffy. Bring the cream mix to a boil and whisk it into the egg-sugar fluff, then pour it all back to the kettle and keep stirring while heating to 85°C. If you don't have a thermometer, make sure you coat the back of a wooden spoon in batter, and that the batter gets structure that it keeps when you blow on it. Squeeze the water off the gelatin and stir it in, then cool quickly in a cold bath. Cover and let it cool in the refrigerator at least overnight.
Once you have the batter you can add whatever jam you want and run it 30-40 minutes in an ice cream maker (ode to that one coming up later). I used a fine French black cherry jam (where they use grape juice to sweeten rather than sugar and preservatives) – it's a little bit more expensive, but then again, you're putting in a lot of work, and that's the real precious resource – don't skimp on the other! After the ice cream maker, just chuck it in the freezer. Supposedly you could make this without an ice cream maker, but I have no advice to offer on that procedure.
If you're not flavoring with jam, there's a good chance you should boil the flavoring into the cream batter, so don't use this recipe for those ice creams.