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 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.