Cranberry Ice Cream

Ingredients

• 3 ¼ cups frozen cranberries
• 1 ½ cups heavy cream
• ¾ cup milk
• 4 large egg yolks
• 1 cup sugar
• 3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    625 calories; 39 grams fat; 23 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 58 grams sugars; 6 grams protein; 311 milligrams cholesterol; 64 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

A bit more than 1 quart

Preparation

1. Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
2. In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
3. Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker’s directions.

20 minutes, plus chill time