This apricot ice cream tastes like summer swirled with incredible homemade apricot preserves. Or substitute any jam you prefer - you'll love the flexibility and flavor profile of this no-churn ice cream recipe.
Place the heavy cream, sweetened condensed milk, about half of the jam, salt, and vanilla and almond extract in the bowl of your stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).
Whip until the mixture is nice and thick but nowhere near soft peaks. Whisk should leave tracks in your cream, and the cream should mound just a little in the bowl before sinking back in. Whip on medium to medium high (about 6 on my stand mixer) for approximately 2 minutes to reach tracks and slightly mounding
Layer the mixture into your ice cream container(s) - loaf pan works great - adding dollops of the balance of the apricot jam in as well. Then take a knife or skewer and make a few figure eight pattern to swirl in the jam
Cover with plastic wrap and freeze until firm – at least 6 hours or overnight.
Video
Notes
Save the extra 3 tablespoons of sweetened condensed milk for another use (it's good in coffee!)
Some no-churn recipes mix the sweetened condensed milk and whipping cream separately and then combine. I learned this dump and whisk method from Jenni Field and it works every time. So easy.
Once you learn this method, I guarantee you'll want to make this type of ice cream again and again. Use the base - the condensed milk, whipping cream, salt and vanilla and try other flavor and texture mix-ins!