Cranberry Ice Cream Food

MOM SAWYER'S CRANBERRY ICE CREAM

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.

CRANBERRY- ORANGE ICE CREAM

Steps:

• In a saucepan over medium heat, combine half and half, milk, ¼ cup sugar, salt and orange zest. Bring just to a boil, turn off heat and cover for 10 minutes.
• Whisk together egg yolks and remaining ¼ cup of sugar in a separate bowl.
• Slowly pour hot milk into egg mixture, whisking constantly.
• Pour everything back into saucepan and simmer over medium heat, stirring constantly to keep the bottom from burning. Cook until mixture has thickened enough to cover the back of a spoon.
• Remove from heat and allow to cool. Stir cranberry sauce into the ice cream base.
• Churn according to machine instructions.

CRANBERRY ICE

Steps:

• In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
• While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
• After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.

NO CHURN CRANBERRY ICE CREAM

Steps:

• Put the cranberries, sugar, and 1/4 cup water in a saucepan and combine well. Heat to a full boil, stirring often, and then let bubble away for about 8-10 minutes until the cranberries have burst and the mixture is thick. Stir in the lemon juice.
• Let cool for a few minutes and then puree in a high speed blender or food processor. Put the puree in a small bowl and refrigerate (I put mine in the freezer to speed up the process) until chilled.
• Put the cream in your clean blender or food processor and process until whipped, this will take just about 45 seconds, depending on your machine. Add the cranberry mixture and the sweetened condensed milk and process to combine. Scrape down the sides of the machine if necessary, and don't process too long, just enough to get everything mixed well.
• Pour the ice cream mix into a loaf pan or other container. Cover with plastic wrap and freeze for at least 6 hours or overnight.

CRANBERRY ICE

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.

CRANBERRY ICE CREAM

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.

CRANBERRY ALMOND SWIRL ICE CREAM

Steps:

• In a medium sauce pan, combine the heavy cream, skim milk, 1/4 cup sugar, 1/4 teaspoon almond extract, and salt, and bring to a gentle simmer over medium heat. Use a wooden spoon to stir, dissolving the sugar, and bring the cream mixture to about 175 degrees (about 8 minutes). Turn off the heat, cover the pan, and allow the spice infused cream steep for 15 minutes.
• Meanwhile, whisk the egg yolks in a separate bowl, and slowly add the remaining sugar, whisking for about 4 minutes, or until the eggs are light in color and thick. When the cream finishes steeping, ladle 1 cup of the hot cream in a drizzle into the eggs while whisking to temper. Pour the egg mixture back into the saucepan, and gently cook over medium low heat, stirring constantly with a wooden spoon for about 8-10 minutes. You will know the custard is ready when you are able to coat the back of your wooden spoon and run your finger down, leaving a line.
• Prepare an ice bath. Strain the mixture into the prepared bowl of the ice bath. Stir in the remaining 1/4 teaspoon of almond extract into custard. Let the ice cream custard cool for 1 hour in the ice bath, stirring periodically, and ideally, chill the custard overnight in the refrigerator.
• Place custard into the chilled bowl of your ice cream maker and churn for about 30 minutes. Towards the end of the churning, drizzle in the cranberry sauce and churn for just a few minutes more. It may be served immediately or stored in an airtight container in the freezer.

CRANBERRY ICE CREAM FROM SCRATCH

Steps:

• Chill the bowl and blades of the mixer, which you want to use to make the ice cream. The bowl and blades should be put in refrigerator at least 15 minutes ahead of making the ice cream
• Wash the cranberries and transfer to a medium sauce pan.
• Add the water and cook in medium heat until the cranberries soften and start to pop.
• Add the sugar, cook in medium heat until the cranberries are cooked and the mixture start to form a saucy texture, around 8 to 10 minutes.
• Mix well and cook for another 5 to 6 minutes to make the cranberry sauce. Let the sauce cool down.

ORANGE CRANBERRY ICE CREAM

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.

CRANBERRY ICE CREAM

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.

SPICED CRANBERRY ICE CREAM

Steps:

• Combine berries, water, sugar, and orange extract in a small saucepan and set over medium-high heat. Bring to a boil and boil for 1 minute, then cover and remove from heat. Let stand 30 minutes.
• Set a food mill fitted with the fine disk over a medium bowl. Pour contents of saucepan into the food mill and turn crank to force through cranberries. Be sure to scrape any puree off the bottom of the disk into the bowl. Discard skins. (Alternatively, use a blender or food processor to puree cranberries and then force through a fine sieve to remove skins.)
• Whisk in heavy cream, bourbon, and allspice. Cover and let mixture chill for at least four hours.
• Once chilled, pour into bowl of ice cream maker and chill according to manufacturer instructions.

30 WAYS TO USE FRESH CRANBERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cranberry recipe in 30 minutes or less!

CRANBERRY ICE CREAM

Steps:

• Mix ingredients in a food processor.
• Pour into an airtight container and freeze.

EASY CRANBERRY ICE CREAM (NO CHURN)

Steps:

• Crack and separate the egg. Put the white into a clean bowl and whisk using an electric whisk until it holds peaks. Whisk in a teaspoon of the sugar to stabilise it.
• Whip the cream to firm peaks. Do this after whisking the egg whites, so that there is no need to wash the whisk between the two tasks. You must whisk to firm peaks or the cream will collapse when you add the rest of the ingredients.
• Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
• Add the whisked egg whites to the cream. Use a spatula to fold in very gently, preserving the air in the egg.
• Transfer the mixture to an air-tight tub and add most of the cranberry sauce, reserving some to decorate. Gently fold to create a ripple effect through the ice cream.
• Top the ice cream with the reserved cranberry sauce. Seal the tub and freeze for at least six hours before serving.

CRANBERRY-CHOCOLATE-NUT ICE CREAM CAKE

Steps:

• Line bottom and sides of 9-in. (23-cm) spring-form pan with parchment paper. Stir together ground cookies, melted chocolate and butter until combined. Scrape into pan; press out evenly to coat bottom. Freeze 15 min. until crust is set.
• Scrape ice cream into large bowl and let sit at room temperature 8 to 10 min. until malleable.
• Meanwhile, puree cranberry sauce in blender until smooth, reserve 1/2 cup (125 mL). Gently fold the remaining 3/4 cup (175 mL) cranberry sauce and hazelnuts (note: 1/4 cup (60 mL) hazelnuts can be reserved for garnish, if desired) into the ice cream. Do not over mix. Working quickly, spread mixture evenly onto cookie crust. Spread remaining cranberry sauce over centre of cake. Cover with plastic wrap and freeze at least 4 hr.
• To serve, beat whipping cream with icing sugar to stiff peaks. Release cake from spring-form pan; transfer to serving plate, discarding parchment paper. Top cake with dollop of whipped cream. Garnish with reserved hazelnuts and chocolate shavings, if using. For easier slicing, heat knife under hot water and dry with a kitchen towel before slicing (reheat between slices).

CRANBERRY ICE CREAM

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.

CRANBERRY ICE CREAM MOLD

Steps:

• Early in the day or a day ahead: Place ice cream in very large bowl; let soften at room temperature.
• Meanwhile, in 2-quart saucepan, evenly sprinkle gelatin over cranberry juice; let stand 1 minute to soften gelatin slightly. Remove jellied cranberry sauce from can in one piece. Using knife, cut four 1/4-inch-thick slices from cranberry sauce; wrap and refrigerate to use for garnish.
• Over medium heat, heat cranberry-juice mixture and remaining cranberry sauce until gelatin dissolves and cranberry sauce melts, stirring occasionally. Remove saucepan from heat; cool 15 minutes.
• Add cranberry mixture to softened ice cream, stirring until mixture is blended and smooth. Pour ice-cream mixture into 10-cup ring mold and refrigerate at least 6 hours or overnight.
• To serve, unmold gelatin mold onto large platter. Using medium-size canapÉ cutters, cut decorative shapes from sliced jellied cranberry sauce. Garnish top of mold with whipped topping, jellied cranberry sauce cutouts, and mint leaves.
• Each serving without garnish: About 235 calories, 7 g fat, 30 mg cholesterol, 70 mg sodium.