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

Cranberry Ice Cream Recipe

Publisher Photo
"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
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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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