*Place ice cream base in the freezer as it needs to freeze for at least 24 hours prior to making the ice cream.

In a large pot, combine the milk, heavy cream, and milk powder. Place over medium heat and whisk until warm, around 110F. Remove from heat.

In a medium-sized bowl, combine the egg yolks and honey. Whisk until smooth. Temper the yolks by adding ¼ cup of the hot milk and whisking until smooth. Repeat 3 more times.

As you whisk, gradually pour in the tempered yolks mixture. Place back over medium heat and stir frequently until temperature reaches 175F and the custard is slightly thickened. Remove from heat to cool 30 minutes at room temperature.

Pour into a heat-safe container with lid to store in the fridge overnight, 4 to 12 hours. This step can be prepped up to 2 days in advance! I recommend prepping the jam and salted caramel the day before as well so each as time to cool down.

Combine the pitted and halved cherries, sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar has dissolved, about 2 to 3 minutes.

Let it softly boil until cherries have cooked down and juices have thickened, or reached 220F, about 10 to 15 minutes.

Blend half of the cherries, then stir in for an additional 2 minutes. Remove from heat to cool down completely.

In a heavy-duty, stainless-steel saucepan, add the sugar. Place over medium heat and stir until sugar has completely melted and reached an amber color, about 8 to 10 minutes.

Reduce heat to LOW, then whisk in the butter until smooth.

As you continue whisking, gradually pour in the heavy cream. When all is added, stop whisking.

Increase heat to medium and let it bubble for 1 minute.

Remove from heat to stir in the salt.

Store in a glass container with lid.

Add the custard mixture to your ice cream base and churn according to maker instructions. Once it is at a firm, thick texture, you can begin layering in the components.

You may need to gently reheat the caramel so it can easily drizzle onto the ice cream.

Add a generous layer of the ice cream, followed by a layer of the cherry jam. Slightly swirl the jam into the ice cream. Add a thin swirl of the salted caramel. Continue repeating the layering until you have used all the custard ice cream.

You will probably have leftover cherry jam and salted caramel to do as you wish! (Need ideas? Think ice cream sundaes with whipped cream, toasts, and coffees!)

Cover with your container lid and store in the fridge for 3 to 4 hours to firm up before scooping.