Cranberry Ice Cream
- Ready In:
1 1/2 quarts
- 1⁄2 cup dried cranberries
- 2 tablespoons orange liqueur
- 1⁄2 cup water
- 1 cup 1% low-fat milk
- 2 cups half-and-half
- 4 egg yolks
- 1 vanilla bean, split
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 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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RECIPE SUBMITTED BY
I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.