No-churn Apricot Ice Cream

Step 1

Place the heavy cream, sweetened condensed milk, about half of the jam, salt, and vanilla and almond extract in the bowl of your stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).

Step 2

Whip until the mixture is nice and thick but nowhere near soft peaks. Whisk should leave tracks in your cream, and the cream should mound just a little in the bowl before sinking back in. Whip on medium to medium high (about 6 on my stand mixer) for approximately 2 minutes to reach tracks and slightly mounding

Step 3

Layer the mixture into your ice cream container(s) - loaf pan works great - adding dollops of the balance of the apricot jam in as well. Then take a knife or skewer and make a few figure eight pattern to swirl in the jam

Step 4

Cover with plastic wrap and freeze until firm – at least 6 hours or overnight.