Cranberry Ice Cream Whole Foods Recipes
CRANBERRY ICE CREAM
"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ICE CREAM
This would be great for the holidays; mostly sweet with a little tartness in every bite. The dairy can be varied to increase or decrease the fat content. It's also quite simple to make. Cook time includes minimum chill time.
Provided by Sass Smith
Categories Frozen Desserts
Time 4h
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 222.9, Fat 12.4, SaturatedFat 7, Cholesterol 157.8, Sodium 250.2, Carbohydrate 23.5, Fiber 0.4, Sugar 19.3, Protein 5.4
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