Strawberry jam ripple ice cream
- Preparation and cooking time
- Prep:
- plus at least 3 hrs freezing
- Easy
- Serves 8
Skip to ingredients
Showing items 1 to 3 of 6
- 600ml double cream
- 395g can condensed milk
- ½ tsp vanilla extract
- ½ lemonzested and juiced
- 200g soft-set strawberry jam
Nutrition: Per serving
- kcal594
- fat44g
- saturates27g
- carbs44g
- sugars44g
- fibre0g
- protein5g
- salt0.2g
Method
step 1
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.
step 2
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.
