Strawberry Swirl Cheesecake Ice Cream
Pour all back into pan; place over low heat. Stir constantly with whisk or wooden spoon until custard thickens slightly. Be careful not to boil or the mixture will scramble. Remove from heat; pour though strainer into large, clean bowl. Allow custard to cool slightly, then stir in orange zest and cream. Cover and refrigerate overnight or until cold. Stir chilled custard; freeze in 1 or 2 batches in ice cream machine according to manufacturer's instructions. Add strawberries when ice cream is semifrozen and allow machine to mix in, then stir in the jam or jelly and do not overstir. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.