Baseball Nut Ice Cream (Copycat Baskin-Robbins):

• Place a 9 x 5 loaf pan into the freezer to chill.
• In a large mixing bowl, use an electric mixer to beat the cold heavy cream, vanilla extract and salt until stiff peaks form.
  2 cups heavy cream, cold, 1 tsp. vanilla extract, 1/2 tsp. kosher salt
• Gently fold in the sweetened condensed milk until just combined.
  1 (14 oz.) can sweetened condensed milk
• Remove the loaf pan from the freezer and pour half of the ice cream mixture into the loaf pan.
• In a small bowl, mix together raspberry and blackberry jam until fully combined. Dot half of the jam mixture across the top of the ice cream and use a butter knife to create swirls.
  1/4 cup raspberry jam, 1/4 cup blackberry jam
• Sprinkle half of the cashews across the top of the ice cream mixture.
  1/2 cup roasted salted cashews
• Pour the rest of the ice cream mixture into the loaf pan and repeat with the remain jam mixture and cashews.
• Place in the freezer and chill for 6-8 hours in a level spot until the ice cream is set.
• Serve in a bowl or scoop into an ice cream cone.
  ice cream cones for serving