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Jam-Swirled Vanilla Ice Cream

Jam-Swirled Vanilla Ice Cream with Cornmeal Crumble

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On the menu Aug 18 — Aug 24

Our tried-and-true no-churn ice cream is so simple; it only requires two ingredients (heavy cream and condensed milk). But we’re adding some mix-ins for good measure. Vanilla extract and raspberry-redcurrant preserves take this classic ice cream to the next level. The jam-swirled scoops paired with a crisp topping made from cornmeal, flour, butter, and sugar reminds us of a delicious fruity crumble.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Liz

    By Chef Liz

    • Calories 490
    • Protein 5g
    • Total Carb 41g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • heavy cream
      • 8 ounces
      • heavy cream
    • condensed milk
      • 3 1/2 ounces
      • condensed milk
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • raspberry-redcurrant preserves
      • 1 ounce
      • raspberry-redcurrant preserves
    • unsalted butter
      • 1 half stick
      • unsalted butter
    • flour
      • 3 tablespoons
      • flour
    • cornmeal
      • 3 tablespoons
      • cornmeal
    • sugar
      • 1/4 cup
      • sugar
    • 8" aluminum tin
      • 1
      • 8" aluminum tin
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • kosher salt
    • baking sheet