Yep, I frequently add jam, preserves, or even canned fruit to my ice cream base.

Works just fine.

I agree, I added strawberry jam to yogurt and put it in the ice cream freezer, it was a quick and easy frozen yogurt, and sugar free for Dad.

Annie

Personally, I would rather add the strawberry jam to the ice cream after it's made, but if I were to add it to the mixture before, I would reduce the sugar in the Crème Anglaise recipe accordingly. I don't like ice cream to be overly sweet. My favorite fruit to add to ice cream is peach, although I'm not crazy about peaches by themselves, and I would not add them to ice cream that is already made. I'm not sure if I would like canned peaches in ice cream, however - I've only had fresh.

Strawberry jam added to yogurt sounds like something I would like, since yogurt tends to be tart, but I no longer have an ice cream maker.

Lars

Claire,
Here'a a recipe for strawberry ice cream that I thought was great. It's from the cuisinart site.

Fresh Strawberry Ice Cream

Servings
Makes about fourteen 1/2-cup servings

Ingredients
3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1-1/2 cup sugar, divided

1-1/4 cups whole milk

2-3/4 cups heavy cream

1-1/2 teaspoons pure vanilla extract

Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:
Calories 275 (58% from fat) · carb. 28g · pro. 2g · fat 18g · sat. fat 11g · chol. 67mg · sod. 29mg · calc. 64mg · fiber 1g

Note: This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved.

For Fresh Peach Ice Cream, substitute 3 cups sliced fresh peaches for the strawberrie

I make it all the time. Use very ripe strawberries (all smooshed up) and some jam as well. I really hate to add sugar to anything that I don't have to , but Icecream really does need to be sweetened. The consistency is also nicer if you use at least some fat (milk).
Don't forget to make frozen yogurt too....so fast and easy if you use the pre-flavoured stuff....just dump it in and turn it on!

Thank you all. I will certainly try that fresh strawberry ice cream.

I don't know why I opened this thread, ice cream is the last thing I would want as it's -15 degrees here right now! LOL

I have never added jam, but can't see why you couldn't.

Like Lars, I don't like my ice cream overly sweet, so I would go with fresh berries.

Linda