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Cranberry Ice Cream

Name: Cranberry Ice Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 quarts.
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

"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!"

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.

Nutrition Facts

1/2 cup: 109 calories, 1g fat (1g saturated fat), 4mg cholesterol, 14mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 1g protein.

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