Instructions

1. Combine the milk, heavy whipping cream, half the sugar, and salt in a saucepan and bring to a boil over medium heat, whisking intermittently.
2. While heating, combine the egg yolks and the other half of sugar in a bowl and whisk to combine.
3. When the milk mixture has come to a boil, pour ⅓ of it into the egg mixture and stir. Then pour another ⅓ and stir, and then the final ⅓ and stir.
4. Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do not let it come to a boil.
5. Then transfer the mixture to a bowl by straining it through a sieve to remove large chunks of cheese. Allow it to come to room temperature and then refrigerate for 1-2 hours.
6. After the custard mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream. Then transfer ice cream to a freezer safe container for storing.
7. While ice cream is churning, make your tomato jam sauce. Combine the ingredients in a saucepan over medium heat on the stove and allow to cook and thicken to desired consistency. Strain to remove seeds if desired. Refrigerate.
8. Allow ice cream to harden in the freezer overnight.
9. Serve in an ice cream cone with a spoonful of tomato jam and mini pepperonis on top.
10. Enjoy!