Cranberry Ice Cream

5.0(43)

by Jonathan Reynolds

Ice Creams And Sorbets, Sauces And Gravies, Dessert

Servings

A bit more than 1 quart

Total time

20 min

Calories / serving

258 kcal

Ingredients (6)

serves

3 1/4 cups frozen cranberriescranberry
1 1/2 cups heavy creamheavy-cream
3/4 cup milkmilk
4 large egg yolksegg
1 cup sugarsugar
3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)cranberry

Instructions (3 steps)

01Boil the cranberries and 1/4 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.
02In 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.
03Transfer 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.

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Rich recipe — supports nutrition-aware planning.