CRANBERRY ICE CREAM

Cranberry Ice Cream image

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

Ingredients

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)

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.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 23 grams