**Wild Cranberry Ice Cream: A Refreshing Treat for Summer Days**
As the summer sun beats down, indulge in a delightful and refreshing treat that combines the tangy tartness of wild cranberries with the creamy smoothness of homemade ice cream. This wild cranberry ice cream recipe offers a burst of natural flavors, capturing the essence of the wild berries and transforming them into a frozen delicacy. Immerse yourself in a culinary journey as we explore the unique characteristics and preparation methods of this tantalizing dessert, along with two additional recipes that elevate the cranberry experience. Discover the secrets behind crafting the perfect scoop of wild cranberry ice cream, a dairy-free sorbet variation, and a delectable cranberry sauce that complements a variety of dishes. Get ready to embark on a culinary adventure that will leave your taste buds craving for more!
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
Provided by Jonathan Reynolds
Categories ice creams and sorbets, sauces and gravies, dessert
Time 20m
Yield A bit more than 1 quart
Number Of Ingredients 6
Steps:
- Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
- In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 23 grams
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
MOM SAWYER'S CRANBERRY ICE CREAM
A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.
Provided by Buck Sommerkamp
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time P1DT1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
- Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
- Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 75.2 g, Fat 2.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 4.4 mg, Sugar 68 g
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.
RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
- In a large bowl, whisk together the egg yolks and sugar.
- In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
- Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams
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
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
Tips:
- Use fresh cranberries for the best flavor. Fresh cranberries are available in the fall and winter months. If you can't find fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- Don't overcook the cranberries. Overcooked cranberries will lose their tart flavor and become mushy. Cook them just until they burst and release their juices.
- Let the ice cream base cool completely before churning. This will help to prevent the ice cream from becoming icy.
- Churn the ice cream according to the manufacturer's instructions. Different ice cream makers have different churning times.
- Once the ice cream is churned, transfer it to a covered container and freeze it for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.
Conclusion:
Wild cranberry ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet and tangy dessert, give this wild cranberry ice cream a try!
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