Cranberry Chocolate Ice Cream Recipes

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.

Steps:

• In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
• In a large bowl, whisk together the egg yolks and sugar.
• In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
• Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

Steps:

• Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
• Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
• Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
• Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
• Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
• Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
• Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

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.

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.

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.

Steps:

• In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.

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.