Directions (continued)
- Press cranberry mixture through a sieve; discard skins and seeds. In
- a large bowl, combine cranberry pulp and cream mixture. Cover and
- refrigerate until chilled.
- Fill cylinder of ice cream freezer two-thirds full; freeze according
- to the manufacturer's directions. Refrigerate remaining mixture
- until ready to freeze. When ice cream is frozen, transfer to a
- freezer container; freeze for 2-4 hours before serving.
- In a large saucepan, combine the butter, sugar, molasses, orange
- peel, cinnamon and ginger. Bring to a boil. Remove from the heat.
- Quickly whisk in flour and extract until smooth. Place pan over a
- pan of boiling water to hold mixture at a spoonable consistency.
- Prepare only two brandy snap cups at a time. Spoon 1 tablespoon of
- molasses mixture onto opposite ends of a greased baking sheet,
- forming two circles. Bake at 300° for 10 minutes or until bubbly
- and deep golden brown. Cool on pan on wire rack for 2 minutes.
- Quickly loosen one at a time, and place each over an inverted greased
- 8-oz. custard cup, carefully shaping to the custard cup. Cool for 5
- minutes. Carefully remove from custard cups. Repeat five times.
- For caramel sauce, combine butter and water in a heavy saucepan. Cook
- and stir over medium-low heat until butter is melted; add sugar.
- Cook and stir until sugar is dissolved. Bring to a boil without
- stirring over medium-high heat. Boil and stir for 4 minutes longer
- or until mixture turns deep amber. Remove from the heat. Carefully
- stir in cream and vanilla.
- To assemble, serve cranberry ice cream in brandy snap cups. Drizzle
- with caramel sauce. Yield: 10 servings.
Nutrition Facts: 1 serving equals 744 calories, 53 g fat (33 g saturated fat), 179 mg cholesterol, 170 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.