Cranberry Raspberry Ice Cream
Submitted by cookingqueen
Homemade cranberry raspberry ice cream with a custard base and vibrant cran-raspberry sauce. Make it with an ice cream maker or the no-churn freezer tray method.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
2 hrsBerry season meets ice cream season, and the result is this gorgeous, rosy-pink scoop.
A simple egg custard base gets swirled with an entire can of cran-raspberry sauce, half-and-half, and vanilla. The tartness of the berries cuts through the cream beautifully, giving you an ice cream that’s refreshing instead of heavy.
Use your ice cream maker if you’ve got one. If you don’t, the freezer tray method works too: freeze, beat, freeze, beat, and you’ll get there.
Either way, you end up with a quart of something that tastes like a frozen berry daydream.
Pro Tips
- Temper the egg by adding the warm milk mixture slowly, a little at a time. Dump it all in at once and you’ll have sweet scrambled eggs.
- Chill the custard base thoroughly before churning for a smoother, creamier texture.
- For the no-churn method, beat vigorously every two hours. The more you break up ice crystals, the creamier the final scoop.
- Let it soften at room temperature for 5 minutes before scooping so it doesn’t bend your spoon.
Ingredients
Directions
In small saucepan, heat milk until warm.
Stir in sugar and salt until dissolved.
In a bowl, beat egg.
Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly.
Cook and stir over low heat for 5 minutes.
Chill.
In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla.
Pour into 2-qt metal container of ice cream maker.
Process according to manufacturer’s directions.
Makes 1 quart.
NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours.
Beat well in chilled bowl, cover and return to freezer.
Repeat beating again in 2 hours.
Re-freeze after each beating.
Cover tray closely each time.
Comments
