This ice cream is rich and creamy, and would be an excellent vanilla ice cream on its own. Just be sure to use a low heat or a double boiler to ensure a smooth ice cream, because there are so many yolks in the mixture that it would be easy to scramble the custard.
In a medium bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.
Bring the half and half to a simmer in a heavy medium saucepan or double boiler. Slowly beat the hot half and half mixture into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat or back in the double boiler. Stir continuously with a wooden spoon until the custard thickens slightly and coats the back of the wooden spoon. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat and pour the hot custard through a strainer into a large, clean bowl. Allow to cool slightly, and stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, and then freeze in your ice cream maker according to the manufacturer’s directions.
To make Baseball nut ice cream, swirl in the raspberry jam. Remove from the ice cream maker, and mix in the about ¼ cup of toasted salted cashews.
When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
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