There’s something special about homemade ice cream. It’s fresh, it’s made with love and you know exactly what’s in it. This recipe doesn’t require an ice cream maker or complex techniques. It’s simple and straightforward, making it perfect for beginners. The combination of creamy ice cream with the sweet and tangy strawberry jam ripple is absolutely delicious. It’s a treat that children and adults alike will love.
Ingredients:
- 600ml double cream
- 395g tin condensed milk
- ½ teaspoon vanilla extract
- ½ lemon, zested and juiced
- 200g soft-set strawberry jam
Method:
Whip the cream: Whip the double cream in a large bowl until soft peaks form.
Add the condensed milk: Stir in the condensed milk, vanilla extract, lemon zest and juice until well combined.
Make the strawberry crème: In a separate bowl, stir the strawberry jam to loosen it slightly.
Mix together: Pour half of the cream mixture into a freezer-safe container. Spoon half of the strawberry jam on top. Repeat with the rest of the cream mixture and strawberry jam.
Make the ripple effect: Use a skewer or knife to swirl the jam through the cream mixture to create a ripple effect.
Freeze: Cover and freeze for at least 6 hours or until firm.
Serve: Once the ice cream has set, scoop into bowls or cones and serve.
