A beloved Azerbaijani fruit preserve is usually served with tea, but here it is folded into no-churn ice cream made with whipped cream and condensed milk. Sour cherry preserve is a classic choice, though any fruit preserve you have on hand will work.
Whip the cold cream for 10 minutes, until soft peaks form.
Gently fold the condensed milk and vanilla into the whipped cream.
Pour the mixture into a container. Use a fork to gently swirl the sour cherry preserve through it, creating ribbons.
Cover the container and freeze for at least 4 hours (240 minutes), until firm.
Do not overwhip the cream or it will start to turn into butter; soft peaks are enough. To create distinct ribbons in the ice cream, gently swirl the preserve through with a fork instead of mixing it in. Allergen: contains milk and dairy products.
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