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Cranberry Ice Cream

 Cranberry Ice Cream
"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!"
36 ServingsPrep: 20 min. + cooling Process: 20 min./batch + freezing

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

Directions

  • 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.
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.

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Cranberry Ice Cream (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.