Blueberry Jam Ice-cream

 Ingredients

• Whipped Cream (33% fat): 500ml (2 cups)
• Blueberry Jam: 170g (2/3 cup)

Instructions

1. Prepare the Whipped Cream

1. Whip the Cream:
   • In a large mixing bowl, pour the 500ml (2 cups) of whipped cream. Using a mixer or whisk, whip the cream until it forms stiff peaks. Be careful not to over-whip, as the cream can turn into butter if mixed for too long.

2. Add Blueberry Jam

1. Fold in the Jam:
   • Gently fold the 170g (2/3 cup) of blueberry jam into the whipped cream using a spatula. Mix until the jam is evenly distributed throughout the cream, creating a smooth, creamy mixture with a light purple hue.

3. Transfer to a Dish

1. Pour and Smooth:
   • Pour the blueberry cream mixture into the prepared dish or container (25 x 18 cm). Use a spatula to smooth the top, creating a level surface. For a decorative touch, you can make swirls or patterns on the top.

4. Freeze

1. Freeze the Ice Cream:
   • Place the dish in the freezer and allow the ice cream to freeze for at least 4 hours, or until it is fully set.

Tips for Success

• Use High-Quality Ingredients: Using a high-quality blueberry jam and cream will enhance the flavor and texture of the ice cream.
• Avoid Overmixing: When folding in the blueberry jam, be gentle to maintain the airy texture of the whipped cream.
• Storage: Store any leftover ice cream in an airtight container in the freezer for up to a week.

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