i had a half a bag of fresh cranberries sitting in the back of my fridge for, like, a month after i made these. i wanted to think of something really fresh and fun to do with them – cranberry sauce just doesn’t feel right when it’s not thanksgiving, and i refuse to add to the millions of cranberry-involved fruit crisps out there. but what else do you do with fresh cranberries? well, it turns out that they make a killer ice cream. they are so tart, they actually mellow the sweetness of the ice cream to make a surprisingly fresh-and-tangy-tasting treat.
a super fresh, slightly tart, wonderfully sweet frozen treat.
- ¼ cup water
- ¼ teaspoon salt
- 12 oz fresh cranberries
- 2 tablespoons orange juice
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 cup sugar
- put the water, salt, and cranberries into a saucepan. cook them over medium heat for about 5 minutes, until the cranberries burst and become soft. remove the pan from the heat, add the orange juice, and transfer the mixture to a blender or food processor. puree the mixture, then transfer it to a bowl and cover it with plastic wrap. refrigerate the puree until it is completely chilled.
- once the puree is chilled, mix it with the cream, milk, and sugar.
- freeze the mixture in an ice cream maker according to the manufacturer's instructions.