Cranberry Orange Ice Cream Recipes

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

CRAN-ORANGE ICE CREAM CAKE

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Freeze for 1 hour or until firm., In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 minutes or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally., In a large bowl, combine ice cream and orange zest. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture., Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 minutes before serving.

CRANBERRY ICE CREAM

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.

ORANGE CRANBERRY ICE CREAM

Steps:

• Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
• Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
• Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.

CRANBERRY ICE CREAM

Steps:

• Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
• Put the cream in a saucepan and heat gently. Do not allow to boil - it will be the right temperature when you are just about able to bear to dip a finger in it!
• Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
• Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
• The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
• Remove the thick custard from the heat and transfer into a bowl.
• If you are using my home-made Fresh Cranberry Sauce, you will need to use a food processor or hand-held blender to chop up the whole berries and create a rough paste before adding to the custard. If you are using smooth, ready-made Cranberry Sauce, you can just stir it into the custard.
• Allow the mixture to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
• When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine's instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

CRANBERRY-ORANGE ICE-CREAM PIE

Steps:

• Cut cranberry sauce crosswise into 1/2 inch thick slices. Arrange slices in bottom of pie shell, cutting to fit as necessary.
• In a mixing bowl, stir ice cream with a wooden spoon to soften. Add dry pudding mix and orange juice concentrate to ice cream, stirring, until well combined. Spoon ice-cream mixture over cranberry slices in pie shell. Sprinkle with ground nutmeg, if desired. Cover and freeze for 6 to 24 hours.
• BEFORE SERVING: Garnish with whipped dessert topping, and if desired, orange slices and mint leaves. Makes 8 servings.