In a medium saucepan, heat 1 cup heavy cream, sugar, and salt. Add vanilla bean, seeds, and extract. Stir until the sugar has dissolved.
Remove from the heat and add the remaining 1 cup heavy cream and milk.
Chill the ice cream in the refrigerator, at least 3 hours, until ready to churn. Churn according to manufacturer’s directions.
Layer 1/3 of the ice cream in your ice cream container, then add 2 tablespoons of jam. Spread the jam out the best you can into a thin layer. Repeat until you have 3 layers with jam on top. This will make a ripple effect when you scoop.
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