Lingonberry-Buttermilk No-Churn Ice Cream

Here's a new recipe for the popular no-churn ice cream. I have a few on my blog, all using a combo of heavy cream and sweetened condensed milk to get a nice ice cream texture without the use of a home ice-cream maker. This recipe is supposed to have strawberry ice cream, but I didn't have any- I had some IKEA Lingonberry jam in the fridge, so I used that instead. Use any of your favorite jam (I think a berry jam would be best here, but go ahead and experiment). The corn syrup in here gives the ice cream a smoother texture- I've never used it in a no-churn recipe before, but I really liked what it did. It did make it pretty sweet, but hey, it's ice cream. 

Lingonberry-Buttermilk No-Churn Ice Cream 

adapted from Cook's Country

2 cups heavy cream, chilled

1 cup (NOT one can) sweetened condensed milk

1/2 cup buttermilk

1/4 cup light corn syrup

2 tablespoons sugar

1 teaspoon lemon juice1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup lingonberry or strawberry jam

1. Process cream in blender until soft peaks form, 20-30 seconds (less for a Vitamix). Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer (less for a Vitamix). Using a rubber spatula, stir in condensed milk, buttermilk, corn syrup, sugar, lemon juice, salt and vanilla. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

2. Pour cream mixture into 8 1/2 by 4 1/2 inch loaf pan. Dollop jam over top and swirl into cream mixture using tines of fork. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Before serving, let sit at room temp 5-10 minutes to soften (will freeze very hard). 

                                            **This post and photos are property of http://dishingwithdish.blogspot.com/ **