Homemade Ice Cream

Homemade ice cream is one of those desserts that requires few ingredients but a lot of love. Whether you choose the classic vanilla flavor or add seasonal fruits, the result will always be refreshing, sweet, and creamy. I like to serve it in a crispy cone or in a bowl with fresh fruit, because it turns an ordinary day into a real celebration of taste. Homemade ice cream recipe with jam, with a secret ingredient that will make the ice cream very tasty and creamy.

No dessert reminds me more of my childhood than homemade ice cream. I used to make it with my mother, using milk, cream, and eggs, and the taste was incomparable to that of commercial ice cream. The secret is to patiently mix the cream until it becomes smooth and velvety. By adding vanilla, fresh fruit, or chocolate, you can create a variety of flavors, and each serving brings a touch of joy on hot days.

• 
  First, bring all ingredients to the same room temperature.
• 
  Only then should you begin to whip the cream with a mixer for a few minutes in a deep bowl, so that it doesn’t splash everywhere.
• 
  Then gradually add the butter.
• 
  Once the mixture has a thick texture, add the jam.
• 
  Stir well.
• 
  Pour the mixture into an ice cream mold or a glass bowl.
• 
  Level with a spatula.
• 
  Put the ice cream in the freezer for 4 hours.
• 
  Finally, scoop it out with a special ice cream scoop. It turned out very soft and tasty, just like the one from the store, maybe even better.

You can decorate it with nuts, chocolate chips, fresh fruit, or pieces of berries.
There are dozens of recipes for this dessert in my cookbook collection. But none of them helped solve the main problem that arises when cooking such a delicacy. The crystals that form as it freezes often need to be crushed with a blender. And if that doesn’t work, there is no time to constantly maintain the correct consistency of the cold treat.
Thanks to the same variant, I found a way out.
Some home cooks may be surprised by the presence of a butter base in such a high-calorie treat. But it is the wand that transforms an ordinary dish into a refined delicacy without too much effort.
And with sweet preserves, different combinations of flavors and colors come to the fore. Plus, you won’t need sugar, as there is plenty of it in the preserves. If I get tired of it, I’ll replace it with any fruit or berry puree. But then I’ll have to use some sweeteners — sugar, honey, or so on.