4.7
(7)
Your folders
Your folders

Export 5 ingredients for grocery delivery
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.
Your folders

522 viewsspendwithpennies.com
5.0
(36)
Your folders

283 viewscooking.nytimes.com
4.0
(75)
Your folders

422 viewsiheartnaptime.net
5.0
(5)
Your folders

247 viewsdashofjazz.com
5.0
(8)
Your folders
95 viewsmariamindbodyhealth.com
Your folders

208 viewsthewoodandspoon.com
Your folders
233 viewsamericastestkitchen.com
4.3
(48)
Your folders
191 viewstwoplaidaprons.com
5.0
(3)
Your folders

191 viewsthevanillabeanblog.com
Your folders

216 viewsspaceshipsandlaserbeams.com
5.0
(5)
300 minutes
Your folders
152 viewsfoodnetwork.com
25 minutes
Your folders

177 viewsthecreativebite.com
5.0
(1)
10 minutes
Your folders

183 viewsjustataste.com
4.8
(6)
Your folders
157 viewstastemade.co.uk
Your folders

368 viewsanitalianinmykitchen.com
4.9
(10)
Your folders

317 viewsfoodnetwork.com
4.5
(13)
15 minutes
Your folders

268 viewsallrecipes.com
5.0
(6)
Your folders

453 viewsfoodnetwork.com
4.9
(27)
15 minutes
Your folders

505 viewsitsnotcomplicatedrecipes.com
5.0
(23)
5 minutes