I made this for Thanksgiving this past year, and even though my husband's family already devoured a turkey, stuffing, sticky rice, and everything else I put on the table, and two pies, they finished this ice cream. Finished. Nothing left. I helped, of course. —Betty
- Serves 8
- Cranberry Puree
Juice of one orange
- Ice Cream Base
- Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
- Prepare cranberry puree: Cook 1/3 cup sugar, salt, water, and cranberries for 3 minutes. Cover pot, lower heat to medium-low. Cook for 10 min until the berries soften and burst open. Cool for 10 minutes, then blend cranberries and orange juice in a blender. Strain through a fine mesh sieve and immediately refrigerate.
- Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat.
- In the meantime, whisk yolks and 2/3 sugar until pale in color and thick. Gently stream milk mixture into yolk/sugar mixture, whisking constantly after each addition. This is called tempering – the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
- Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test – dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
- Pour custard through a sieve into a bowl. Fold in cranberry puree. Sprinkle in orange zest. Cover with plastic wrap and immediately chill in fridge for at least 4 hours.
- Pour into ice cream maker and churn according to instructions.
- Pour churned ice cream into an airtight container and freezer for another few hours. Drizzle with dark chocolate if you want.