Cranberry Ice Cream
- Total Time
- 20 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
- 3¼cups frozen cranberries
- 1½cups heavy cream
- ¾cup milk
- 4large egg yolks
- 1cup sugar
- 3tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)
Nutritional analysis per serving (10 servings)
258 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 3 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the cranberries and ¼ cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
- Step 2
In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Step 3
Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
Private Notes
Comments
I decreased the sugar to 2/3 cup, used a tablespoon of brandy instead of cranberry liqueur, and added the zest of a small lemon. Instead of using a food processor and mill I simply added the cooked cranberries to the cream mixture and blended them with an immersion blender, which was easy and fine for me, but most people would want a smoother texture free from cranberry skins.
Excellent ice cream! Replaced the water with orange juice and added a touch of triple sec in the second batch. A little orange flavoring goes well with the cranberry.
I made this with 2 table spoons of stevia instead of sugar. Came out great with the perfect consistency of ice cream.
Excellent ice cream! Replaced the water with orange juice and added a touch of triple sec in the second batch. A little orange flavoring goes well with the cranberry.
I decreased the sugar to 2/3 cup, used a tablespoon of brandy instead of cranberry liqueur, and added the zest of a small lemon. Instead of using a food processor and mill I simply added the cooked cranberries to the cream mixture and blended them with an immersion blender, which was easy and fine for me, but most people would want a smoother texture free from cranberry skins.
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