Strawberry-Buttermilk No-Churn Ice Cream
Recipe: https://recipestripper.com/recipes/cf101200-1346-4869-a371-703a48358980
Original source: https://www.americastestkitchen.com/recipes/11752-strawberry-buttermilk-no-churn-ice-cream

With help from an heirloom recipe, we made a no-churn ice cream that made us melt.
Yield: Serves 8 to 10 (Makes about 1 quart)
Total time: PT6H15M

Ingredients
- 2 cups heavy cream, chilled
- 1 cup sweetened condensed milk
- 1/2 cup buttermilk
- 1/4 cup light corn syrup
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon table salt
- 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.