4 duck egg yolks (6 egg yolks if using chicken eggs)
2 T. thimbleberry jam
Prep a large bowl half filled with ice and place a slightly smaller bowl inside with a strainer set inside this smaller bowl. Set aside.
Combine the half and half and milk together and then pour 1 1/2 c. of this mixture into a medium saucepan along with the sugar, vanilla and salt.
Simmer until the sugar has dissolved and remove from the heat.
In a separate bowl, combine the remaining 1/2 c. of dairy mixture with the 4 egg yolks, whisk together. Whisk in half of the hot sugar dairy mixture, working quickly, and then pour the entire yolk mixture back into the saucepan and place back on the stove on medium heat.
Constantly whisk the entire mixture on medium heat until slightly thickened. This took about 10 minutes. It’s ready when you dip a metal spoon in the cooking custard, let it drip off and then wipe your finger along the back. The custard should not fill the space that was wiped away.
Pour the cooked custard through the strainer into the chilled bowl.
Let it cool completely, then place plastic wrap directly on the custard and refrigerate until cold, preferably overnight.
Place the cold custard into an ice cream maker and churn for about 15 minutes or until firm (think soft serve). Toss in the 2 T. of thimbleberry jam and churn just until mixed.
Place the custard in a freezer safe container and freeze until solid (about an hour).