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Cranberry Ice Cream Recipe
Cranberry Ice Cream Recipe photo by Taste of Home

Cranberry Ice Cream Recipe

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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!"
TOTAL TIME: Prep: 20 min. + cooling Process: 20 min./batch + freezing
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + cooling Process: 20 min./batch + freezing
MAKES: 36 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Ice Cream in Taste of Home December/January 2005, p60

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cranberry Ice Cream

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 4, 2008

"This ice cream is great.

I made it for thanksgiving and
I just finished it today,the
4th of December."

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