Earlier I tried to make a trifle with cranberries, but was not totally enamored with the outcome after a day. So I experimented further with this ice cream recipe. The basis is a traditional cranberry orange relish that we always made every Thanksgiving in my family as I was growing up. By lightening the relish with whipped cream, this can make a very soft, rich, velvety smooth ice cream. I am going to save this for Thanksgiving night, because the samples were so dreamy. —Sagegreen
dash of cinnamon
freshly whipped cream, unsweetened
half and half
orange, deseeded and chopped
fresh grated ginger
Cointreau or Grand Marnier, optional
pinch of salt
dollops of whipped cream
splash of spirit, Cointreau or Grand Marnier, optional
In a saucepan or upper section of a double boiler, whisk together the egg yolks, spice, honey, and sugar. Whisking constantly bring to a simmer for about 10 minutes until thickened. Whisk in the whipped cream. Then whisk in the half and half. Let cool. Chill for several hours.
Grind the cranberries and oranges. Mix together. Add the honey, salt, lime, and spices. Chill for several hours.
Using a chilled ice cream attachment or maker, first stir in the chilled cream mixture. Process for about 5 minutes.
Mix in the chilled fruit mix next and process until creamy and frozen.
To serve, scoop out into glasses. Garnish with whipped cream, herbal sprigs and optional splash of spirit. Store any leftover ice cream in the freezer. If you used spirit in the original mix, it will not freeze as thoroughly, but will remain a bit softer. You can always add the spirit later.