Swirlberry Ice Cream

A recipe from Rachael Ray. It's delicious. I made it but I think I didn't wait long enough before adding the fruit jam. So I didn't get a swirl. But it's still yummy :)

• Ready In: 35 mins
• Yields: 1 quart

Ingredients

• 3⁄4 cup frozen strawberries, thawed and halved (about 3 ounces)
• 2⁄3 cup frozen raspberries, thawed (about 3 ounces)
• 1⁄2 cup sugar
•  salt
• 2  cups heavy cream
• 1  cup milk

Directions

1. In a small saucepan, combine the strawberries, raspberries, 1/4 cup sugar and a pinch of salt. Bring to a simmer over medium heat, stirring, and cook until jamlike, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.
2. In a medium bowl, whisk together the cream, milk, remaining 1/4 cup sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.
3. Using an ice cream machine, process the cream mixture according to the manufacturer's instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.