A friend gifted me with a jar of homemade jam this past weekend. We were headed to lunch, so I tucked it into the console of the car, planning to take it in the house after lunch. Well, I forgot to do that and when I remembered, the jam had spent hours enjoying the car's toasty 115+ degrees. I crossed my fingers and put it in the fridge, but once liquified, jam is liquified forever.
I tasted it and it was fabulous jam, so I knew there would be a use for it. I considered simply using it as a syrup, or pouring it over vanilla ice cream, but then I wondered if I could freeze it into my next batch of ice cream. Why not try?
It turned out so well that I have already decided to set aside a good bit of my own peach jam this year to use for making ice cream. The small pieces of peaches and rehydrated berries, along with a hint of jam, combined to give this ice cream a unique flavor that we all really enjoyed.
Strawberry Peach Jam Ice Cream
3 cups whole milk
1 cup cream
1/2 cup sugar
1/2 cup peach jam
1/2 cup fresh or dehydrated strawberries, chopped small
Combine all of the above ingredients and then pour into your ice cream maker. Freeze according to your machine's instructions.
This ice cream had a thick, soft serve consistency straight out of the ice cream maker. Since, I prefer mine a bit firmer, I froze it overnight. This picture was taken the following day.
Click here for printable recipe
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