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
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.
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 jam. See below.
Transfer the sweetened cranberry/sugar mixture to a large bowl.
Add in the cranberry juice and stir to combine.
Add in a sprinkling of ground cinnamon and stir gently.
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.
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.)
When you are ready to serve, allow the ice cream to thaw for a few minutes at room temperature. Enjoy!