Ingredients:
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2 cups heavy whipping cream, cold
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1 can (14oz) sweetened, condensed milk
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1 teaspoon vanilla extract (optional)
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pinch of kosher salt
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1 jar Cellar Door Preserves (2 if you want it to be decadent!)
Method:
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Combine the condensed milk, vanilla, and salt in a bowl.
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In a separate bowl whip the cream until it holds firm peaks.
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Put a cup of the whipped cream into the condensed milk mixture and gently fold to combine. Add this mixture to the remaining whipped cream and fold together.
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Pour about an inch of the ice cream base in the bottom of a 9x5” loaf pan. Spoon ¼ of the compote liberally over the cream. Continue layering the remaining ice cream base and compote; then freeze, covered, at least 3 hours.
Some of our favorite variations:
- Balaton Cherry Jam
- Strawberry Preserves
- Peach Jam with Brown Sugar (add a pinch of cinnamon to the condensed milk mixture as well.)
Recipe by Cellar Door Artisan Preserves
Image by Pablo Merchan Montes