Quick Ice Cream

Ice cream in a few  hours without churning!

2.5 to 3 Tablespoon Fruit Jam with Pectin
(I used strawberry preserve with less sugar. Whatever you have, i.e., Marmalade, Blueberry jam, apricot jam ) 
1/3 cup Heavy Cream
Scant 1/3 cup Whole Milk
A pinch of salt

Mix fruit jam and heavy cream until the mixture becomes yogurt-y, not whipped cream-y (very important). 

Add scant 1/3 cup of whole milk and salt to the mixture and mix well. Then keep it in the freezer until it freezes about 2 to 3 hours or more depending on your container. No mixing while freezing. 

Done! Scoop it up and eat!