No Churn Strawberry Jam Ice Cream

3 cups heavy cream

1 jar Bonne Maman strawberry preserves (2 ½ cups)

2 tsp vanilla extract

1 tsp flaky sea salt

Reserve ¾ cup jam.

Using electric mixer, whip remaining ingredients until soft peaks form, 3-5 minutes. 

Fold in remaining ¾ cup jam to create swirl. 

Transfer to a 9×5 inch loaf pan. 

Cover and freeze until firm, at least 6 hours. 

Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Source: Half Baked Harvest