Ices from Jam
A simple and refreshing frozen dessert made with jam and a basic ice cream base. Customize the color with natural food colorings.
Ingredients
- 125 g Jam (any flavor) (About 1/4 pound)
- 240 ml Milk (For ice cream base)
- 50 g Sugar (For ice cream base)
- 120 ml Heavy Cream (For ice cream base)
- 1 drop Cochineal extract (optional) (For red jams)
- 1 drop Spinach extract (optional) (For green jams)
- 1 pinch Turmeric (optional) (For yellow jams)
More recipes using Jam
Open Jam Tart
A simple open-faced tart filled with jam and decorated with pastry strips.
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These delightful tartlets feature a crisp, buttery puff pastry shell filled with a unique fruit jam soufflé. Sweet raspberry, strawberry, or currant jam is melted and folded with fluffy beaten eggs to create a light, airy filling that rises beautifully in the oven. A perfect bite-sized dessert that combines crunchy pastry with a warm, fruity center.
Instructions
- 1In a saucepan, combine the milk and sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved. Do not boil. Remove from heat and let cool completely. Once cooled, stir in the heavy cream.
- 2In a bowl, mix the jam with the cooled ice cream base. If using turmeric for yellow jams, boil it in the milk during the ice cream base preparation. Mix well.
- 3Rub the mixture through a fine sieve to remove any lumps and ensure a smooth texture. This step is crucial for a creamy final product.
- 4If desired, add a drop of cochineal extract for red jams or spinach extract for green jams to enhance the color.
- 5Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until solid. For a smoother texture, churn in an ice cream maker according to the manufacturer's instructions before the final freeze.
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