Cranberry Ice Cream Recipe
- 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
- 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.
1/2 cup: 109 calories, 1g fat (1g saturated fat), 4mg cholesterol, 14mg sodium, 25g carbohydrate (24g sugars, trace fiber), 1g protein
Reviews for Cranberry Ice Cream
"This ice cream is great.I made it for thanksgiving andI just finished it today,the4th of December."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.