"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!"
Recommended: 47 Cranberry Desserts Worth Puckering Up For
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Cranberry Ice Cream in Taste of Home December/January 2005, p60
Reviews forCranberry Ice Cream
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 4, 2008
"This ice cream is great.I made it for Thanksgiving andI just finished it today,the4th of December."