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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9 Responses to “Cranberry Sauce”

  1. #
    1
    theblogisthenewblack — November 1, 2010 at 11:24 am

    You’re right- so easy there’s no reason not to try this! ha!

  2. #
    2
    Eliana — November 1, 2010 at 3:42 pm

    Love that this recipe is so simple and easy. A must have for Thanksgiving.

  3. #
    3
    Michelle — November 1, 2010 at 4:05 pm

    I LOVE homemade cranberry sauce! Tastes so good on the Thanksgiving Leftover Sandwich!

  4. #
    4
    Nutmeg Nanny — November 1, 2010 at 5:06 pm

    Delicious! Simple recipes need to be shared too…those are my favorite 🙂

  5. #
    5
    Rachel @ The Avid Appetite — November 1, 2010 at 6:08 pm

    This absolutely falls under the this-is-so-easy-and-so-much-better-why-would-I-ever-go-back-to-canned-version territory! I recently made turkey burgers with cranberry sauce dressing and used the canned kind – never again!

  6. #
    6
    The Small Boston Kitchen — November 1, 2010 at 10:27 pm

    You’re so right…there is NOTHING better than homemade!

  7. #
    7
    Kerstin — November 2, 2010 at 4:17 am

    Wow, this sounds so easy and delicious! I’m cooking for the first time this year and can’t wait to make everything from scratch, which usually doesn’t happen when others in my family cook… 🙂

  8. #
    8
    Cassykins — November 2, 2010 at 6:24 pm

    I’m jealous, I want this. I have to eat the stuff from a can because I’m allergic to cranberries and the stuff in a can is far away enough from real that I can get away with it. My grandma used to make cranberry relish which was amazing, but also broke me out into the most amazing hives.

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    9
    Medifast Coupon Code 2010 — November 4, 2010 at 3:08 pm

    I have never understood those that buy canned cranberries when they are so simple to make. Tastes way better than any can.
    Thanks for your nice and simple cranberry sauce recipe.

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