Red, White, and Blue Ice Cream

1. In a medium saucepan, whisk together the cream, milk, and granulated sugar. Heat over medium heat, stirring, until the mixture begins to boil.
2. In a medium bowl beat the egg yolks and whole egg. 
3. Whisk about 1 cup of the hot milk mixture into the egg mixture and then return yolk mixture to the saucepan, stirring constantly. Continue cooking, stirring, to about 170° F to 180° F, or until the mixture coats the back of a spoon. Strain the custard mixture into a bowl (preferably glass or stainless steel) through a fine mesh sieve.

1. Cover the bowl and refrigerate for 3 to 4 hours, or until thoroughly chilled.
2. Freeze the custard mixture in an ice cream maker following the manufacturer's directions until soft-frozen. 
3. Working quickly, spoon a layer of the soft-frozen mixture into a small pan or 1-quart container. Spoon small amounts of the blueberry jam or sauce and the raspberry jam or sauce over the ice cream (or use a piping bag to distribute the sauce/jam). Repeat the layers until all of the ice cream and sauce or jam has been used. Cut through the layers with a small spatula or the handle of a wooden spoon to swirl slightly. 
4. Cover and freeze.

Tips and Variations

• Quick Fresh Raspberry Sauce - In a large saucepan, combine 2 cups of fresh raspberries (about 8 ounces) with 1/2 cup of sugar and 1 teaspoon of fresh lemon juice. Add a pinch of salt and bring the mixture to a boil. Stir and mash the raspberries. Continue cooking, stirring constantly to prevent scorching, until reduced and thickened. Strain through a fine mesh sieve or chinois to remove the seeds. Refrigerate to chill thoroughly before adding to the ice cream.