Add rock salt and ice around the ice cream hold (you are doing this to allow cream to freeze)
Churn until machine struggles to churn. Lift lid to test if ice cream has reached its prime. Place ice
cream into a shallow container and place in freezer. Allow up to 30 minutes to an hour for the ice
cream to fully harden. To serve, scoop out ice cream and place back into freezer. If you do not put
back into freezer, then the ice cream will melt.
*Note: Make sure at this point that all your sugar has dissolved and that your Jam has liquefied (except for the chunks of fruit) otherwise your ice cream could be on the gritty side. Also you may chose to make this recipe without the raw egg, however the ice cream will not be as thick. If you have health concerns regarding your eggs, do some homework. I prefer farm fresh eggs over the supermarket variety, if you chose farm fresh, please remember to wash the eggs before using them. Either way use your best judgement when it comes to raw eggs. I like them and so did Rocky!