Red, White & Blueberry No Churn Ice Cream
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Makes about 2 quarts
14-ounce can sweetened condensed milk
2 cups heavy cream, cold
2 teaspoons pure vanilla extract
Pinch fine salt
1/2 cup blueberry preserves (or more to taste)
1/2 cup strawberry preserves (or more to taste)
1 1/2 cups assorted berries (I used blueberries and chopped strawberries)
Place metal loaf pan in freezer.
Whisk together condensed milk, 1 cup berries, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/berry mixture (carefully so you don’t deflate cream) with spatula until combined.
Layer 1/3 of mixture into chilled 9-by-5-by-3-inch metal loaf pan. Spoon half of both blueberry and strawberry preserves and swirl preserves through mixture using the tip of knife or bamboo skewer, so you end of with flavored ribbons of blueberry and strawberry. Repeat layers. Add remaining 1/2 cup berries on top layer of mixture.
Cover with plastic wrap. Freeze 8 hours or overnight until solid and scoopable. Serve with additional berries if desired.