Cranberry, White Chocolate Chip Ice Cream

It takes a very special ice cream to make me want to eat it when it is cold outside. Even though I was shivering while eating this ice cream, I enjoyed every bite. The creaminess of the ice cream paired well with the tartness of the cranberries and the white chocolate chips added a little bit of sweetness and crunch.

Cranberry, White Chocolate Chip Ice Cream

Ingredients:

• 12 ounces fresh cranberries
• 1 cup + 3 tablespoon granulated sugar
• 2/3 cup water
• 2 cups heavy cream
• 1 cup half and half
• 1 cup white chocolate chips

Directions:

1. In a medium saucepan, combine the cranberries, sugar and water.
2. Cook over medium heat, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 25 minutes.
3. Remove from the heat and allow to cool to room temperature.
4. In a large bowl whisk together the heavy cream and half and half. Stir in the cranberry sauce.
5. Cover the bowl and refrigerate until cold, about 2-3 hours.
6. Place a freezer safe container for storing the ice cream in the freezer.
7. Pour the ice cream mixture into your ice cream machine and churn according to the manufacturer's directions.
8. During the last 10 minutes of churn time add in the white chocolate chips.
9. Take the storage container out of the freezer and transfer the ice cream into it. Cover and freeze.

Enjoy!!!
*Adapted from Crumbs and Chaos.