Triple Berry Ice Cream

Philly style ice cream with homemade microwave triple berry jam. The flavor was infused wonderfully and tasted just like the fruit, and the ice cream was creamy, not icy. I left in the full fruit because I like jam, which I know some do not. In that case, I would make microwave jelly by removing all seeds, cores, pits, and other nonedible parts and then continue.

Mix well:
3/4 cup or 170g cream
3/4 cup or 175g or half-and-half or combo with milk
1 tsp vanilla to taste
2 tbs light corn syrup or allulose syrup
2 tbs dextrose

Mix well, then add to liquids with immersion blender:
1/4 cup or 50g sugar
1/4 tsp xanthan gum
3 tbs or 25g dry milk
1/4 tsp salt

1/2 cup thick microwave jam, and I do mean thick.

Microwave Jam

Makes 1 cup jelly jar

For jelly, remove all seeds, cores, pits, and other nonedible parts of the fruit or berries

1 quart of fresh berries or cut up fruit or 1 small bag of frozen (about 12-14 oz bag)
½ to ¾ c Splenda, sugar, or another sweetener desired

1. Place berries or fruit into a very large (it will boil up very high) microwaveable bowl and let sit for about ½ hour with desired sweetener.
2. Microwave on high for 10 minutes, check to see thickness, then 7 minutes if needed, then 5 minutes if needed, etc, until the thickness you like.
3. Place in a jar and let cool down completely before placing a lid on and refrigerating.