STRAWBERRY JAM RIPPLE ICE CREAM
Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won't work
Provided by Diana Henry
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
- Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.
Nutrition Facts : Calories 594 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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