CRANBERRY ICE CREAM FOOD



Cranberry Ice Cream image

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

2 cups heavy cream
1 1/2 cups plus 3 tablespoons sugar
6 large egg yolks
1/8 teaspoon salt
4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
1 (3-inch) cinnamon stick
Special Equipment
an instant-read thermometer; an ice cream maker

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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