Fire up coals on the grill. If making inside, pre-heat oven to 350 degrees F.

Since we use the charcoal grill to get the flavor we are looking for, we use a double foil pan that we create by folding up the sides. This avoids a scorched pan from the open flames. If you are using your oven, you can use a standard cookie sheet, lined with parchment.

Place the berries over the foil or in the pan, and sprinkle the sugar over the top.

Roast berries over the coals, checking every 3-4 minutes, watching for them to slightly wilt and the juices to bubble. Be sure not to allow to burn! This should only take about 10 minutes.

If roasting in the oven, the process is slower, and will take about 30 minutes.

Once berries are roasted, pour off into a bowl and allow to cool. Measure out 1/4 cup and set aside.

 

Place a large piece of parchment paper into a loaf pan so the sides come up over the top.

Set this pan in the freezer while making the ice cream, to stay cold.

Pour the sweetened condensed milk over the cooled roasted fruit. You do not need it to completely mix in, as a few streaks of fruit is a good thing!

Pour the heavy cream into a bowl, or the bowl of a stand mixer. Whip cream until it forms peaks. Roughly 3 minutes. Do not over-beat.

Add a small scoop of the whipped cream into the condensed milk fruit mixture. Using a wooden spoon, stir this slowly, to blend the 2 together, leaving streaks of fruit.

Now fold the rest of the whipped cream into the condensed milk. Be careful not to over mix, or it will deflate the whipped cream. There may still be a few lumps at this point.

Gently pour the ice cream mixture into the parchment lined loaf pan.

Drop the spoons of raspberry jam over the top, and then drizzle the last of the fruit over. Using a butter knife, or chop stick, swirl the fruit mixture through to create additional flavor. Do not over swirl.

Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

Freeze overnight. Serve the next day. Any leftovers can be stored in an air-tight container for up to 2 weeks.