Printable | Taste of Home

Cranberry Ice Cream

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

Printed from tasteofhome.com Oct 11, 2008

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Cranberry Ice Cream cont.

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.