At least 12 hours prior to starting the recipe, make sure you freeze your ice cream maker bowl. You will not get the correct final texture without this.

In a large sauce pan add egg yolks, sugar and milk. Heat over medium heat to 165 stirring constantly.

Transfer to a container, add in heavy cream and vanilla extract. Allow to cool in the fridge for at least 2 hours.

Add the cooled mixture to the ice cream churner and mix according to the ice cream maker’s instructions.

Transfer to a freezer safe container and fold in strawberry jam and crushed shortbread cookies.

Enjoy immediately as soft serve ice cream or allow to harden in the freezer for several more hours.