Cranberry Ice Cream

Cranberry ice cream is sweet with a bit of tartness and the perfect way to finish any meal this fall.

Cranberry Ice Cream

Last year, Hubbby and I had a great time hosting our family for Thanksgiving. All 23 of them! I spent the weeks and months leading up to Thanksgiving choosing recipes for the menu, testing them out, making freezer meals to feed the family throughout the week, and just in general talking about Thanksgiving food.

Cranberry Ice Cream

Of course, this isn’t much different from other years. Thanksgiving is my favorite holiday! Nothing beats a week off of work to just hang out with family, sleep in late, play games until the early morning hours, and of course, the food!

Most of the recipes that I used for our menu were posted last year, but there are still a few that didn’t get posted. This Cranberry Ice Cream is one of those recipes.

Cranberry Ice Cream

This ice cream is sweet and just a bit tart from the cranberries. It has a great soft/smooth texture. And, of course, I love that it’s PINK! Just perfect for the month of October and my Power of Pink Challenge.

Power of Pink
Don’t forget to enter in my Power of Pink Challenge for your chance to win a $100 donation to the charity of your choice.

One Year Ago: Roasted Beet and Garlic Pasta and Strawberry Blonde Cookies-n-Cream Ice Cream
Two Years Ago: Cranberry Ginger Fizz Cocktail and Easy Chicken and Sausage Cassoulet
Three Years Ago: Raspberry Cream Cheese Stuffed French Toast and Shrimp Fritters with Blackberry Dipping Sauce
Four Years Ago: Cranberry White Chocolate Cupcakes and White Chocolate Cranberry Mousse
Five Years Ago: Pumpkin Cranberry Muffins and Pumpkin Pecan Pie Candy
Six Years Ago: Pumpkin Pie Dip and Halloween M&M Treats
Seven Years Ago: Lemon Berry Muffins

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Cranberry Ice Cream

Cranberry ice cream is sweet with a bit of tartness and the perfect way to finish any meal this fall.

Ingredients:

For the Cranberry Sauce
1 cup sugar
1 cup water
12 ounces fresh cranberries, rinsed and drained
1/2 tsp almond extract

For the Ice Cream Base
3 1/4 cups coconut milk, divded
4 tsp cornstarch
2/3 cup sugar
2 Tbsp light corn syrup
1/4 tsp kosher salt
3 Tbsp cream cheese, softened

Directions:

For the Cranberry Sauce
Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Stir in almond extract. Set aside or refrigerate until ready to use.

For the Ice Cream Base
In a small bowl, combine 1/4 cup milk and the cornstarch. Set aside.

In a 4-qt saucepan, combine the remaining milk, sugar, syrup, and salt. Bring to boil. Cook for 4 minutes and stir in slurry. Return to boil. Stir and cook another 2 minutes.

Place cream cheese in a bowl and add ~1/4 cup hot milk mixture. Whisk until smooth. Then whisk in remaining milk mixture.

Refrigerate until cool, ~4 hours.

Place cranberry sauce and cooled milk mixture in a blender. Process until completely combined. Pour mixture in to an ice cream maker. Process according to manufacturer's instructions. Once processed, freeze until set.

Cranberry sauce recipe from Beantown Baker, ice cream base from Jeni's Splendid Ice Cream at Home

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11 Responses to “Apple Cranberry Cake-Pie”

  1. #
    1
    nutmegnanny — November 16, 2009 at 4:02 pm

    This looks so homey and delicious!

  2. #
    2
    lilybeth12 — November 16, 2009 at 9:39 pm

    RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?

  3. #
    3
    Jen — November 17, 2009 at 12:04 am

    Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.

  4. #
    4
    Jane — November 22, 2009 at 12:29 am

    Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.

  5. #
    5
    Lisa — November 22, 2009 at 3:09 am

    I also wonder if you can use fresh cranberries since they are in season!

  6. #
    6
    Jen — November 22, 2009 at 4:57 pm

    You could definitely make this with fresh cranberries if you wanted.

  7. #
    7
    Lisa — November 22, 2009 at 6:15 pm

    How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂

  8. #
    8
    Jen — November 22, 2009 at 7:43 pm

    I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.

  9. #
    9
    Lucy — November 22, 2009 at 11:03 pm

    I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂

  10. #
    10
    Lisa — November 23, 2009 at 2:19 am

    Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

    Thanks so much!

  11. #
    11
    Jen — November 23, 2009 at 2:26 am

    Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.

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