Nu Churn Berry Ice Cream with Cellar Door Jams

Posted by Darling Spring on


  • 2 cups heavy whipping cream, cold

  • 1 can (14oz) sweetened, condensed milk

  • 1 teaspoon vanilla extract (optional)

  • pinch of kosher salt

  • 1 jar Cellar Door Preserves (2 if you want it to be decadent!)


  1. Combine the condensed milk, vanilla, and salt in a bowl.

  2. In a separate bowl whip the cream until it holds firm peaks.

  3. 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.

  4. 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

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