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Cranberry Ice Cream

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Servings: 7 cups
Ingredients Instructions Notes

Ingredients
  

Cranberry Flavor
  • 3 cup Fresh or frozen cranberries (= 276 g)
  • ½ cup Water (=107 g)
  • Zest and juice of ½ lemon (=17 g)
  • Zest and juice of ½ orange (=36 g)
  • 6 Tbs Sugar (=82 g)
  • ¾ tsp Nielsen Massey Tahitian Vanilla (=3.3 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurize eggs (Large eggs)
  • 3/4 cup Sugar (=154 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later )

Instructions
 

Cranberry Flavor
  1. Put cranberries and water in covered saucepan, boil ~ 5 minutes until most of the cranberries have popped and become mushy pulp. Remove from heat.
  2. Mash cranberries with a potato masher until they are all pulp. Pour into strainer. Use rubber spatula to force cranberry juice and pulp through strainer while removing seeds and skins. Discard seeds and skins.
  3. Add lemon zest and juice, orange zest and juice, and 6 Tbs. sugar to the strained cranberry juice and pulp. Mix well. Refrigerate for several hours.
  4. Add Nielsen Massey Tahitian Vanilla
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender. Add cranberry flavor ingredients. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze mixture in ice cream machine.

Notes

Nielsen Massey Tahitian Vanilla is available from Amazon, from King Arthur Baking, and others.