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1
Add the milk, half and half and vanilla bean paste into a large saucepan. On medium heat, bring the milk mixture to a boil. Remove from heat.
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2
In a medium bowl, whisk together the sugars and egg yolks until well mixed and slightly fluffy. To temper the eggs, slowly drizzle about 1/2 a cup of the hot milk mixture into the egg yolk mixture, whisking continuously.
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3
Then pour the tempered egg mixture back into the saucepan. Heat the mixture over medium heat, whisking continuously until the mixture thickens. This should take 6-10 minutes. Next, either pour the mixture into a bowl through a sieve to eliminate any clumps that may have formed from the tempered egg mixture, or you can use an immersion blender, by placing it directly in the saucepan and blending for a few long pulses (this is much easier).
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4
Tightly cover the mixture with a sheet of plastic wrap and allow the mixture to come to room temperature on the counter before transferring it to the refrigerator. Chill thoroughly in the refrigerator (4-6 hours or overnight). Then, freeze it in your ice cream maker according to the manufacturer's instructions.
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5
In a quart-sized airtight container, add 1/3 of the ice cream, 1/3 of the peanut butter and 1/3 of the preserves. To swirl the peanut butter and preserves into the ice cream, drag a knife back and forth a few times, until desired effect. Repeat two other times with the remaining ice cream, peanut butter and preserves, adjusting the amount of peanut putter and/or preserves, to your liking. Freeze until firm and enjoy!
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6
Recipe makes 1 quart of ice cream.
