That’s My Jam

Makes between 1½ and 2 quarts ice cream

Krystle Swendson, a Hawaii native and my former sous chef at Blackbird, is obsessed with milk jam, also known as dulce de leche. She stirs it into her coffee (do it!) and spreads it on toast. She once created a dessert with the flavors of parsnip, milk jam, cranberries, and cookie butter that was so impressive it was quickly turned into an ice cream we all dubbed “That’s My Jam.” If you are feeling adventurous, you can follow in Krystle’s footsteps and infuse a large sliced-up parsnip into the Blank Slate Custard Ice Cream. You’ll find the flavor combination bold and familiar at the same time.

100g | ¾ cup Cookie Butter Bits

150g | ¾ cup Cranberry-Vanilla Compote

100g | ½ cup Milk Jam

1 batch Vanilla Ice Cream, just churned

Follow the method for layering bits and ripples on this page.