Quick, Easy, Delicious, No Custard Ice Cream

Ice cream made with boysenberry jam and yogurt and cream.

It’s hot here in the Pacific Northwest! I have an ice cream maker that doesn’t get enough use. No more of that silliness! I’ve just made 2 batches in 2 days. No custard, no turning on the stove to even infuse the cream/milk/yogurt. I’ve also been making jam lately and jam is an easy way to flavor ice cream–particularly if you want to reduce the number of steps and improve texture. Fresh fruit has lots of moisture and does not have as concentrated flavors.

The formula works well for chocolate ice cream too.

Chocolate ice cream with cream, milk, yogurt & cocoa.

 

Fruit Jam Ice Cream with Yogurt
–Yields about 3 cups

 

1 cup heavy cream
1 cup plain, whole milk or Greek yogurt or 1/2 cup whole milk & 1/2 cup yogurt–see headnote)
scant 1/2 cup sugar (if your jam is quite sweet you can use a bit less sugar–my jams tend to be quite tart)
2 teaspoons vanilla extract (if you make your own you can use more–I used 1 tablespoon of my vodka-based vanilla)
1/2 -2/3 cup jam of your choice (I used a seedless boysenberry jam here)

 

Thoroughly whisk cream, yogurt, sugar and vanilla together in a medium bowl. The sugar should dissolve pretty quickly. Set this mixture in the freezer for 15 minutes if you have the time. Pour the cream mixture into an ice cream marker and turn on. When it’s fairly thick–takes about 25-30 minutes in my machine–add the jam and swirl it in until it’s partially mixed in (if you like the swirled look above) and turn off the machine. Scrape the ice cream into a container and freeze for a couple hours or more or enjoy as is, in a soft serve state!

 

Chocolate Ice Cream
–Yields about 3 cups

 

Scant 1/2 cup sugar
1/4 cup cocoa powder (unsweetened)
1 cup heavy cream
1/2 cup plain, whole milk or Greek yogurt
1/2 cup whole milk
Pinch or two sea salt
2 teaspoons vanilla extract (if you make your own you can use more–I used 1 tablespoon of my vodka-based vanilla)

 

Thoroughly whisk cocoa and sugar in a medium bowl. Add cream, yogurt, milk and vanilla and whisk until combined. The sugar should dissolve pretty quickly. Set this mixture in the freezer for 15 minutes if you have the time. Pour the cream mixture into an ice cream marker and turn on. When it’s fairly thick–takes about 25-30 minutes in my machine, scrape ice cream into container and freeze for a couple of hours or more or enjoy as is, in a soft serve state!