Be the first to Cranberry ice cream is especially nice for the holidays. It is easy to make at home. If you cannot find fresh cranberries, try using frozen ones with a slight reduction in cooking time.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 package (12 ounces) cranberries, picked over and washed
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 2-3/4 cups heavy whipping cream
- 1 cup granulated white sugar
- 1/4 teaspoon pure vanilla extract
Preparation:
Place cranberries and water in a heavy saucepan. Bring to a boil, lower heat, cover, and simmer about 10 minutes until the fruit has popped and become soft. Remove from heat and let cool for 10 minutes.
Pour cranberries into a food processor and pulse until finely-chopped but not quite a puree. Measure 1-1/4 cups of the cranberries into a bowl and stir in cinnamon. Set aside.
Gently warm heavy whipping cream. Add sugar and stir until completely dissolved. Stir in the cranberries. Cover and refrigerate until chilled. Stir in vanilla.
Place cranberry ice cream mixture into an ice cream maker and process according to manufacturer's directions.
Yield: 1 quart ice cream
Pour cranberries into a food processor and pulse until finely-chopped but not quite a puree. Measure 1-1/4 cups of the cranberries into a bowl and stir in cinnamon. Set aside.
Gently warm heavy whipping cream. Add sugar and stir until completely dissolved. Stir in the cranberries. Cover and refrigerate until chilled. Stir in vanilla.
Place cranberry ice cream mixture into an ice cream maker and process according to manufacturer's directions.
Yield: 1 quart ice cream
