Cranberry Ice Cream Recipe

Cranberry Ice Cream Recipe photo by Taste of Home

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"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"

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Cranberry Ice Cream Recipe

Prep: 20 min. + cooling Process: 20 min./batch + freezing

Yield: 36 Servings

20 20 40

Ingredients

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

Directions

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.

Nutritional Facts 1 serving (1/2 cup) equals 109 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 14 mg sodium, 25 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Ice Cream in Taste of Home December/January 2005, p60