Who knew that an accident with a jar of jam could result in such deliciousness? I am giddy with how this turned out and I will definitely be making this again.
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 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.