Homemade jam takes us back to our childhood, with memories of Mom simmering berries on the stove and the care she took in canning the mixture, which would end up spread across buttered toast or oozing out of overly full PB&Js.
However, homemade jam has way more potential than being paired with bread alone. That’s why we’ve taken a new spin on that childhood nostalgia and transformed this ooey-gooey spread into a recipe for ice cream lovers.
This no-churn ice cream recipe features an unbelievably simple way to cook up a strawberry jam whose hue turns out even more vibrant than the original strawberries used to make it. Plus, adding the swirl of homemade jam not only delivers a bit of tartness to the dessert, it elevates the look of your homemade ice cream, giving it that “Did you pick up a pint at the local ice cream shop?” look.
We couldn’t resist adding some crunch to this one, pairing the homemade jam with chopped up Joy Waffle Cones, for an irresistible waffles-and-jam combo.
What You’ll Need
1 quart strawberries, washed and stemmed
½ package powdered fruit pectin (whole package should be 1 ¾ ounces)
To make jam, crush 1 quart of strawberries and measure 1 ¼ cups of the crushed berries into a large saucepan. Stir in half of the package of pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off foam. Allow time to cool slightly – but make sure jam is still slightly warm to complete the rest of the ice cream recipe (you want the jam to be just warm enough to spread easily).
Place Joy Waffle Cones in a plastic, zip-top bag and crush into small pieces.
In a large bowl, whisk together the vanilla condensed milk and salt.
In a medium bowl, beat cream with an electric mixer until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture. Fold in the diced strawberries and then waffle cone pieces.
Transfer half of the mixture to a 4 ½ x 8 ½-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once. Cover tightly with plastic wrap and freeze until firm, at least 12 hours. Let ice cream stand at room temperature for 10 minutes before serving.