Cranberry Ice Cream
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved
2
Remove from heat and keep hot, covered
3
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
4
Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan
5
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)
6
Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids
7
Let custard cool to room temperature, stirring occasionally
8
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
9
Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes
10
Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures)
11
Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them
12
Cool to room temperature, stirring occasionally, about 45 minutes
13
Freeze custard in ice cream maker
14
Transfer to an airtight container and put in freezer to harden, at least 4 hours
15
Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved
16
Remove from heat and keep hot, covered
17
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
18
Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan
19
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)
20
Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids
21
Let custard cool to room temperature, stirring occasionally
22
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
23
Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes
24
Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures)
25
Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them
26
Cool to room temperature, stirring occasionally, about 45 minutes
27
Freeze custard in ice cream maker
28
Transfer to an airtight container and put in freezer to harden, at least 4 hours