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Author Notes: I had several inspirations for my scoop. The first inspiration was my parents. They were coming to town and I asked what flavor ice cream they would like. As usual, they provided no specific requests but listed a few ingredients they like, namely fruits and nuts. Then I remembered a scoop I once tried at Bloom's Broom Dairy back home - Cranberry Walnut. I remembered that the scoop reminded me of Fall, my third inspiration. Putting all of my inspirations together, I conjured up a scoop that explodes with flavor. The flavors of sweet cream, tart cranberries, spicy cinnamon and earthy walnuts meld together to form a flavor that satisfies each taste bud with every bite. —scoopmuse
Makes eight 1/2 cup servings
Ice Cream Base
- 2 cups whole milk
- 2/3 cup sugar
- 2 tablespoons corn syrup
- 1 1/4 cups heavy cream
- 10 3-inch cinnamon sticks
- 1 tablespoon + 1 teaspoon corn starch
- 2 ounces cream cheese
- 1/8 teaspoon salt
- 1/4 cup toasted walnuts
- 1/4 cup soaked cranberries (see below)
- Warm 1 cup milk, sugar, corn syrup, cream, and cinnamon sticks in a medium saucepan. Once warm (do not boil) remove from heat, cover and let steep at room temperature for one hour. When steeping is almost complete, fill a large bowl with ice water. In a small bowl, mix 2 Tablespoons of the milk with the cornstarch. In a medium bowl, whisk the cream cheese and salt until smooth.
- After steeping is complete, remove cinnamon sticks with a slotted spoon. Add remaining milk and begin rewarming. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes.
- Remove from heat and off heat gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. Pour the mixture through a sieve into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer.
- Once ice cream base is chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Sprinkle a layer of cranberries and walnuts into a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of fruit and nuts and ice cream until the container is full.
- Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
- 1/8 cup water
- 1 tablespoon sugar
- 1/4 cup dried unsweetened cranberries
- 1 teaspoon whiskey
- Heat water and sugar in a small saucepan. Add the cranberries and cook over low heat, stirring frequently, until all but about 1 Tablespoon of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the whiskey. Cool completely before adding to ice cream. Cranberries can be prepared up to a day in advance.
- This recipe was entered in the contest for Your Best Ice Cream
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