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Cranberry Ice Cream
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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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |