Cranberry Ice Cream

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READY IN: 4hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
  • Set aside to steep.
  • Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
  • Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
  • Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
  • Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
  • Pour the thickened custard through the strainer into the half and half and stir to combine.
  • Place in an ice bath to cool and refrigerate several hours or until completely chilled.
  • Chilling is very important; the ice cream will not freeze without it.
  • Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
  • Enjoy now as soft serve or freeze for ice cream.
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