ORANGE CRANBERRY ICE CREAM
Cranberry lovers rejoice - a whole bag of fresh cranberries in this orange-y ice cream!! A cool tangy treat to enjoy this fall.
Provided by Chef mariajane
Categories Frozen Desserts
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
- Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
- Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.
Nutrition Facts : Calories 472.2, Fat 26.1, SaturatedFat 16.2, Cholesterol 97.1, Sodium 82.4, Carbohydrate 57.1, Fiber 2, Sugar 52, Protein 5.4
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
CRANBERRY ICE
This traditional Christmas dessert was first made in our family by my grandma. She handed the recipe down to my mother, who then shared it with me and my two sisters. The cold tart treat is a wonderful accompaniment to a traditional turkey dinner. -Carolyn Butterworth, Spirit Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.
Nutrition Facts :
CRANBERRY ICE CREAM
Categories Ice Cream Machine Mixer Berry Fruit Dessert Thanksgiving Vegetarian Frozen Dessert Cranberry Fall Winter Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
- Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
- Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
- Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
- While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.
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