Strawberry Ripple Ice Cream
Easy
Strawberry
6
3 hours 30 mins
Steps
- Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 7 oz of Bonne Maman Strawberry Preserves.
- Spoon half the mixture into a freezer-proof container that is about 2 inches deep.
- Stir the liqueur into the remaining Bonne Maman Strawberry Preserves in a separate bowl and drizzle over the top of the cream mixture in the container.
- Add the remaining cream mixture and freeze for at least 3 hours (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top, optional.
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TIPS: The ice cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.
