Name: Strawberry-Buttermilk No-Churn Ice Cream
Total time: 6 h 15 min
Ingredients: 2 cups heavy cream , chilled; 1 cup sweetened condensed milk; 1/2 cup buttermilk; 1/4 cup light corn syrup; 2 tablespoons sugar; 1 teaspoon lemon juice; 1/4 teaspoon table salt; 1/3 cup strawberry jam

Why This Recipe Works

An ice cream maker works by churning a mixture (usually milk, cream, sugar, and egg yolks) as it freezes to inhibit the formation of ice crystals and to incorporate air—so that instead of a solid block of frozen milk, you have silky, creamy ice cream. But we found an easy way to ditch the ice cream maker by whipping cream in a blender. The air in the whipped cream stood in for the air normally incorporated by churning. Using two liquid sweeteners—sweetened condensed milk and corn syrup—kept the ice cream soft and scoopable. Blending in buttermilk and lemon juice and swirling in strawberry jam made for a tangy summertime treat.

Before You Begin

The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

Instructions

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, buttermilk, corn syrup, sugar, lemon juice, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

Pour cream mixture into 8½ by 4½-inch loaf pan. Dollop jam over top and swirl into cream mixture using tines of fork. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.