Cranberry Ice Cream
Turn fresh or frozen cranberries into creamy ice cream with this simple recipe. It has big flavor and such a beautiful color. You just might want to stock up on extra cranberries so you can make a few batches!
Servings: 16 Servings (2 quarts)
Ingredients
- 12 ounces cranberries fresh or frozen
- 1½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup water
- 2 cups whole milk
- 2 cups heavy cream
- 2 teaspoons orange extract
Instructions
- If using fresh cranberries, wash and drain. Place 12 ounces cranberries in a medium saucepan with the 1½ cups granulated sugar, ¼ teaspoon salt, and ¼ cup water.
- Cook over medium heat, stirring frequently, until the mixture comes to a simmer. Continue to cook for about 10 more minutes, or until most of the berries have popped and the sauce has thickened. Remove from heat and allow to cool.
- Process the sauce until smooth using a blender, food processor, or immersion blender. If you need more liquid, go ahead and add some or all of the milk.
- Stir in the 2 cups whole milk, 2 cups heavy cream, and 2 teaspoons orange extract. Chill until ready to churn.
- Churn according to your ice cream maker's instructions, about 30 minutes. Then scoop into storage containers and freeze for at least three hours.
Notes
If you don't have orange extract, feel free to use vanilla instead. You can also add fresh orange zest if desired.
This ice cream is sweet-tart from the cranberries. Taste the sauce after it is made and add a bit more sugar if you prefer it to be sweeter.
Nutrition
Serving: 11/2 cup serving | Calories: 201kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 57mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 0.1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!