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Makes about 1 quart
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 8 oz mascarpone cheese, at room temperature
- 4 tsp pure vanilla extract
- ¼ tsp kosher salt, preferably Diamond Crystal kosher salt
- 1/3 cup good strawberry jam
- ¼ cup finely chopped fresh strawberries, from about 2 large berries
- 1 tsp finely grated lemon zest
- 2 Tbsp unsweetened cocoa powder
- 2 cups heavy cream, very cold
TIPS:
- You can perk up the color of the strawberry flavor by dabbing just the tiniest speck of red gel-based food coloring into the base before folding in the whipped cream.
- Make your folding even easier by lightening-up each portion of ice cream base first. Simply add about 2 Tbsp of the whipped cream to each of the flavor bases, and stir it in until combined–no need to be gentle! Once the whipped cream is evenly stirred in, the mixture should be thinner and fluffier, which will make it so much easier to gently fold in the rest of the whipped cream.
STORAGE:
- Once frozen, cover the pan with plastic wrap or aluminum foil to help prevent ice crystals from forming. Be sure to really push the plastic wrap directly onto the surface of the ice cream; this helps prevent freezer burn and ice crystal formation. This is best eaten within a few days. But it will keep in the freezer for up to 2 months.
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