In a large mixing bowl, use an electric mixer to whip the chilled heavy cream until thick and stiff peaks form.
Fold the condensed milk, 1 cup black raspberry preserves and ½ cup mini chocolate chips into the whipped cream until just combined.
Remove the chilled loaf pan from the freezer and pour half of the black raspberry ice cream mixture into the loaf pan. Drop small scoops of ¼ cup of the black raspberry preserves across the top of the ice cream mixture.
Repeat with the remaining ice cream mix and preserves, then use a butter knife or toothpick to create swirls with the preserves. Sprinkle the remaining tablespoon of chocolate chips across the top of the ice cream.
Place the loaf pan back into the freezer for 6-8 hours or until the black raspberry ice cream is fully set.
When ready, scoop into an ice cream cone or bowl and serve, enjoy!
Notes
This recipe makes about 1 1/2 quarts.Store leftover ice cream in an airtight container in the freezer for up to 4-6 weeks or store in the loaf pan with plastic wrap for up to 1 week.*To make your own black raspberry preserves, use 1 pint fresh black raspberries, ¼ cup sugar and 1 tablespoon lemon juice. Add to a medium sized saucepan and bring to a boil on the stove, then simmer for 10 minutes until it reaches your desired consistency. Allow to fully cool before using.Where to find black raspberry preserves: some chain grocery stores and most specialty stores will carry preserved black raspberry or black raspberry jam. I prefer the seedless variety for ice cream, but seeded is fine too.When are black raspberries in season: early July-early AugustWhere to find fresh black raspberries: some specialty stores may carry fresh black raspberries, or you can try a farmers market when they are in season in July.