Cranberry Ice Cream RecipeIngredients
- 2 cups fresh or frozen cranberries
- 1/2 cup water
- 4 cups milk
- 4 cups sugar
- 2 cups heavy whipping cream
- 1 cup orange juice
- 1/2 cup lemon juice
- In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
- Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.
I did a half recipe and substituted lemon juice for orange and lime juice for lemon. After the cranberries were cooked, I added the juices and let that mixture sit while I dealt with the dairy. Next time, I'll heat the milk, sugar, and cream together to a higher temperature until it starts to thicken a bit. I transferred it to a bag in the fridge and let it cool; I hesitated to add acid to milk until just before churning. When I did churn it, after straining the cranberry-citrus mixture in, it didn't quite thicken up. I put the ice cream freezer back in the large freezer for a few hours, then rechurned it. It still ended up like soft-serve. The flavor was excellent. Next time I think I'll do 1.5 cups of cranberries, just so it's a bit more intense, but I really liked the citrus addition. A bit like a Cosmo, and a bit like rainbow sherbet.