Strawberry Jam and Buttermilk Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
Buttermilk gives this egg-free ice cream a gentle tang, like a frozen strawberry cheesecake, and thick ribbons of strawberry jam run through every scoop.
Always check the labels of the products you use.
Method
- 1
Sweeten the cream. Heat the cream, sugar, syrup and salt in the saucepan, stirring, just until the sugar has dissolved. Pour into the jug and let it cool to room temperature.
- 2
Add the buttermilk. Whisk in the cold buttermilk and lemon juice only once the cream is cool; hot cream can make buttermilk split. Chill for at least 4 h.
- 3
Loosen the jam. Stir the jam in the small bowl until it is soft and spreadable, so it ribbons rather than sitting in lumps.
- 4
Churn. Churn the tangy base for 20-30 min, until thick.
- 5
Swirl and freeze. Spread a third of the ice cream in the container, dot with a third of the jam and repeat twice, then marble with a knife. Cover the surface and freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
Free sugars
25.5 g per serving
51 % of the 50 g daily maximum · 102 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 302 kcal |
| Protein | 2.6 g |
| Carbohydrate | 31.6 g |
| of which sugars | 28.5 g |
| of which free sugars | 25.5 g |
| Fat | 19.2 g |
| of which saturates | 12.3 g |
| Fibre | 0.2 g |
| Salt | 0.32 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
