Cranberry Ice Cream

CRANBERRY ICE CREAM



Cranberry Ice Cream image

"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 quarts.

Number Of Ingredients 7

2 cups fresh or frozen cranberries
1/2 cup water
4 cups milk
4 cups sugar
2 cups heavy whipping cream
1 cup orange juice
1/2 cup lemon juice
Calories 109 calories
Fat1g fat (1g saturated fat)
Cholesterol4mg cholesterol
Sodium14mg sodium
Carbohydrate25g carbohydrate (24g sugars
Fiber0 fiber)
Protein1g protein.

Steps:

  • In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

MOM SAWYER'S CRANBERRY ICE CREAM



Mom Sawyer's Cranberry Ice Cream image

A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.

Recipe From allrecipes.com

Provided by Buck Sommerkamp

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P1DT1h25m

Yield 8

Number Of Ingredients 6

3 ½ cups water
4 cups fresh cranberries
2 ½ cups white sugar
½ cup orange juice
¼ cup lemon juice
2 cups frozen whipped topping (such as Cool Whip®), thawed
Calories323.3 calories
Carbohydrate75.2 g
Fat2.9 g
Fiber2.6 g
Protein0.4 g
SaturatedFat2.8 g
Sodium4.4 mg
Sugar68 g

Steps:

  • Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
  • Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
  • Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

CRANBERRY ICE CREAM SWIRL CAKE



Cranberry Ice Cream Swirl Cake image

Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.

Recipe From allrecipes.com

Provided by AlwaysCookin

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 6h

Yield 10

Number Of Ingredients 13

24 chocolate wafers
¼ cup unsalted butter, melted
1 ½ cups cranberries
½ cup light corn syrup
⅓ cup white sugar
⅓ cup water
3 cups vanilla ice cream, softened
½ cup shelled pistachio nuts
1 tablespoon unsalted butter
¼ teaspoon salt
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Calories398.9 calories
Carbohydrate45.5 g
Cholesterol65.6 mg
Fat23.8 g
Fiber2.1 g
Protein4.2 g
SaturatedFat12.8 g
Sodium219.9 mg
Sugar27.2 g

Steps:

  • In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
  • Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
  • Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
  • Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
  • Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
  • In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
  • To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

CRANBERRY ICE CREAM



Cranberry Ice Cream image

Recipe From cooking.nytimes.com

Provided by Jonathan Reynolds

Categories     ice creams and sorbets, sauces and gravies, dessert

Time 20m

Yield A bit more than 1 quart

Number Of Ingredients 6

3 1/4 cups frozen cranberries
1 1/2 cups heavy cream
3/4 cup milk
4 large egg yolks
1 cup sugar
3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)
@contexthttp
Calories250
UnsaturatedFat6 grams
Carbohydrate26 grams
Fat16 grams
Fiber2 grams
Protein3 grams
SaturatedFat9 grams
Sodium26 milligrams
Sugar23 grams

Steps:

  • 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.
  • 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.
  • 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.

CRANBERRY ICE



Cranberry Ice image

This traditional Christmas dessert was first made in our family by my grandma. She handed the recipe down to my mother, who then shared it with me and my two sisters. The cold tart treat is a wonderful accompaniment to a traditional turkey dinner. -Carolyn Butterworth, Spirit Lake, Iowa

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

3 cups fresh or frozen cranberries
2 cups water
1-1/2 cups sugar
1 teaspoon unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice

Steps:

  • In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.

CRANBERRY ICE CREAM



Cranberry Ice Cream image

Recipe From epicurious.com

Categories     Ice Cream Machine     Mixer     Berry     Fruit     Dessert     Thanksgiving     Vegetarian     Frozen Dessert     Cranberry     Fall     Winter     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 8

2 cups heavy cream
1 1/2 cups plus 3 tablespoons sugar
6 large egg yolks
1/8 teaspoon salt
4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
1 (3-inch) cinnamon stick
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
  • Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
  • Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
  • Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
  • While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
  • Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.

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