2 cups Heavy Cream
3/4 cup caster sugar - preferably Vanilla Sugar
1 teaspoon Vanilla
1 cup Bulgarian Buttermilk - or other full fat buttermilk
1/4 cup Marionberry Habanero Jelly
stir cream, sugar and vanilla together until sugar is completely dissolved.
Stir in buttermilk.
Freeze per manufacturer's instructions in an ice cream machine.
Stir 1/4 cut of jelly to loosen.
At the point for 'mix ins' on your ice cream machine add jelly a little bit at a time. Jelly will fully incorporate into ice cream. Add at this later stage, instead at the begin, to best ensure smooth incorporation of the fruit and spice throughout the ice cream.
Enjoy immediately as soft server, or transfer to a container and freeze for at least 4 hours for firmer ice cream.