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Clean recipe · americastestkitchen.com

Strawberry-Buttermilk No-Churn Ice Cream

With help from an heirloom recipe, we made a no-churn ice cream that made us melt.

Original recipe: americastestkitchen.com

Yield:
8 servings
Total:
6 hr 15 min
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Ingredients

  1. 2 cups heavy cream, chilled
  2. 1 cup sweetened condensed milk
  3. 1/2 cup buttermilk
  4. 1/4 cup light corn syrup
  5. 2 tablespoons sugar
  6. 1 teaspoon lemon juice
  7. 1/4 teaspoon table salt
  8. 1/3 cup strawberry jam

Instructions

  1. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, buttermilk, corn syrup, sugar, lemon juice, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
  2. Pour cream mixture into 8½ by 4½-inch loaf pan. Dollop jam over top and swirl into cream mixture using tines of fork. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.