What You Do

Trim the woody ends off the asparagus and chop them into pieces.

In a medium saucepan, over low/medium heat, heat the milk and cream and sugar until dissolved, about 3-5 minutes.

Add the asparagus and heat until softened. Let this mixture cool slightly, then blend until smooth. Then strain. Make sure to let steam escape from the blender while blending. Do this by blending for a few seconds and then opening to the top to let steam escape. Place a towel over the top of the blender while blending.

In a separate bowl, whisk the egg yolks.

Pour about 1/2 cup of the milk mixture into the egg yolks while whisking. Return the rest of the milk mixture to the pot over low/medium heat.

Then whisk the egg yolk mixture into the milk mixture in the pot.

Cook until the mixture thickens into a custard like consistency. Then strain one more time.

Cool the mixture to room temperature, then refrigerate until it is completely cooled (this part is important). Chill at least 6 hours or overnight.

Churn the ice cream according to your ice cream maker’s instructions. Churn just until the ice cream is a soft serve consistency. Then stir in the raspberry jam and freeze for a few hours.