Cranberry Ice Cream

Je suis désolée, mes amies.  I have been sick the past few days and I didn’t post yesterday as promised!  But I’m making up for it today with a homemade cranberry ice cream that is sweet, tart, pink, and reminds me of Thanksgiving.  In retrospect, I probably should have saved this ice cream flavor for the fall, but it’s sooo good!  It reminds me of the delicious cranberry-apple fruit salad we have every year on our holiday table.

Just use canned whole cranberry sauce and cranberry juice and you can have this ice cream any time of year!  A little homage to the holidays as summer approaches…

Cranberry Ice Cream
Serves 6.  This recipe is adapted from “Mango Ice Cream” from The Essential Asian Cookbook.  Please see my Resources page for more information on the original recipe and publication.

1/2 + 1/8 cup caster sugar (see Method)
the cranberries from a 14.5-oz. can of whole cranberry sauce, rinsed and drained  (see photo)
about 1 cup all-natural cranberry juice
sprinkling of ground cinnamon
1 cup whipping cream

can opener
food processor
electric mixer
large plastic food storage container with cover

If needed, use your food processor before beginning the recipe to blend 1/2 + 1/8 cup of white granulated sugar into caster sugar, a superfine version of sugar.  Blend for a few minutes until you have a very fine, dusty consistency.  Leave the caster sugar in the bowl of the food processor.

Open the can of whole cranberry sauce with a can opener.  Rinse the cranberries in a strainer in the sink until all the jelly falls away.  Tap the strainer against the sink or counter-top a few times to remove excess liquid.

When all is said and done, there is about 1/2 cup of whole cranberries for the ice cream.

Transfer the whole cranberries and cranberry bits to the bowl of the food processor and pulse with the caster sugar for about 30 seconds or until the mixture resembles a thick jamSee below.

See the sugar there? Don’t worry about it. You can mix it all together in the bowl in the next step and dissolve it into the juice.

Transfer the sweetened cranberry/sugar mixture to a large bowl.

The cranberry puree and sugar.

Add in the cranberry juice and stir to combine.

A cranberry lake!

Add in a sprinkling of ground cinnamon and stir gently.

I add ground cinnamon to almost every dessert involving berries. I think it enhances their flavor.

The cinnamon goes in, and the ice cream base gets a stir.

Using an electric mixer, beat 1 cup of whipping cream until stiff peaks form.  Then, very gently, fold the whipped cream into the cranberry mixture, until well-incorporated.

It’s ready for the freezer!

Place the ice cream in a plastic food storage container with a cover and freeze it for 1 1/2 to 2 hours, or until the ice cream is half-frozen.

Remove the ice cream from the freezer and process until smooth, about 1 minute.

Transfer the ice cream back to the plastic container and allow the mixture to freeze completely.  (I have always left it in the freezer overnight.)

This is a shot of the cranberry ice cream the next morning.

When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature.  Enjoy!

Have a little…

Or have a lot!