Cranberry Ice Cream
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!"
SERVINGS: 36
CATEGORY: Dessert
METHOD: Ice Cream Maker
TIME: Prep: 20 min. + freezing
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.