Orange Cranberry 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:

• 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.

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.

Steps:

• Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
• Set aside to steep.
• Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
• Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
• Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
• Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
• Pour the thickened custard through the strainer into the half and half and stir to combine.
• Place in an ice bath to cool and refrigerate several hours or until completely chilled.
• Chilling is very important; the ice cream will not freeze without it.
• Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
• Enjoy now as soft serve or freeze for ice cream.