I have always been a fan of cranberries, in fact my favorite juice has always been cranberry juice. I just love the tartness that cranberries have. I love using them in sweet dishes and savory dishes. So it only makes sense that I would use them to make an ice cream and this cranberry ice cream has the perfect balance between sweetness and tartness.
Cranberry Ice Cream
Ingredients:
Cranberry Puree
- 1/4 cup water
- 12 ounces fresh cranberries, rinsed
- 2 tablespoons fresh squeezed orange juice
Ice Cream Base
- 1 1/2 cups half and half
- 1 1/2 cups heavy whipping
- 1 cup granulated sugar
Directions:
- Place freezer safe container for storing the ice cream in the freezer.
- In a small sauce pan, over medium heat, combine the water and cranberries and cook for 6-7 minutes. Remove from heat and let cool for about 10 minutes.
- Pour the cranberries and orange juice into a blender or food processor and puree. Refrigerate for several hours until cold.
- In a large bowl combine the half and half, heavy cream, sugar and cranberry puree. Stir until sugar is completely dissolved.
- Pour into your ice cream machine and churn according to manufacturer's directions.
- Take storage container out of freezer and transfer ice cream into it. Cover and freeze.
- Allow ice cream to sit at room temperature for 5-10 minutes before serving.
*Adapted from Wonky Wonderful.
