My next experimentation was with using jam instead of condensed milk to make a fruity flavour. I tried this before with my strawberry cheesecake ice-cream, but through further experimentation I have now realised I could've been waaaaay more generous with the jam. I was fearful of invoking a crystallised texture if I swapped too much of the condensed milk for jam, but once I realised that condensed milk and jam contain the same amount of sugar per 100 millilitres, I realised that they pretty much will serve the same function.
This ice-cream has a nice punchy raspberry flavour without compromising on texture.
☑ Soya (check for soya lecithin)
☒ Refined sugar products
- 8 fluid ounces (225 millilitres, 1 US cup) whipping cream, 35%-40% fat content
- 3 fluid ounces (85 millilitres, ¼ US cup) condensed milk
- 3 fluid ounces (85 millilitres, ½ US cup) strawberry jam
- Pinch of salt
- In a large mixing bowl, pour the condensed milk. Add the jam and salt and mix well.
- Pour in the cream, while stirring, then stir until it is all combined.
- Using an electric hand mixer, whisk until it is light and a soft-peak consistency. You want to to look and feel like a mousse, basically.
- Pour into a one-pint (560 millilitre, 2½ US cup) pudding mould with a lid (or you can use a loaf tin and cover with cling film) and smooth out the surface. Cover and freeze for 4 to 6 hours.
- Allow to temper for about 5 to 10 minutes before serving. Serve as a sundae with syrups, sprinkles and other nice things, on its own, or with cake.
- For even more tang, you can replace 2 fluid ounces (55 millilitres) of whipping cream with cream cheese. It makes it even denser, too.