Author Notes
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
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Ingredients
- Cranberry Puree
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12 ounces
fresh cranberries
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1/4 teaspoon
salt
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Juice of one orange
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1/4 cup
water
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1/3 cup
granulated sugar
- Ice Cream Base
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2 cups
whole milk
-
2 cups
heavy cream
-
2/3 cup
granulated sugar
-
1 tablespoon
vanilla extract
-
5
egg yolks
Directions
-
Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
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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.
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Heat milk and heavy cream until it begins to simmer – do not let it boil. Remove from heat.
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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.
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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.
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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.
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Pour into ice cream maker and churn according to instructions.
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Pour churned ice cream into an airtight container and freezer for another few hours. Drizzle with dark chocolate if you want.
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