In the October issue of 7x7, photographer and writer Eric Wolfinger got the lowdown from the sweet cream magician, Jake Godby of Humphry Slocombe, on his then-brand-new flavor in “Jam and Toast” (p. 88). The images were so delectable, we asked for the recipe. This is what ice cream dreams are made of.

Toast and Jam Ice Cream

Makes about a quart

2 cups heavy cream

1 cup milk

2 teaspoon kosher salt

3 egg yolks

1 cup sugar

1/2 cup butter (sauté until lightly browned)

2 slices brioche (toasted dark and ground)

1/4 cup jam of your choice (Jake Godby makes his own blackberry jam)

1.    In a medium, heavy-bottomed saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
2.    Meanwhile, in a medium bowl, whisk together the egg yolks, sugar, and butter until well blended.
3.    Slowly pour about half of the hot cream into the yolk mixture, whisking constantly. Transfer this back into the pot of the remaining hot cream and turn off heat.
4.    Immediately strain the base and chill in an ice bath.
5.    When the base is totally chilled, transfer it to an ice cream maker and spin according to the manufacturer’s instructions.
6.    When you remove the finished ice cream from the machine, fold in the toasted brioche crumbs, then swirl in the jam (not too vigorously as you don’t want to turn the ice cream purple).