Recipe Details

Summary

Name: Cranberry Ice Cream

Category: Ice Cream

1 pound fresh or frozen cranberries

1/2 to 3/4 cup granulated sugar

1 1/4 cups whipping cream

2 tablespoons plain yogurt

Put cranberries in a saucepan and pour 1 cup boiling water over. Cover and leave for 5 minutes. Bring

to simmering point, cook for 5 minutes, turn off the heat and leave for 5 minutes. Bring to simmering

point again and cook for 5 minutes. Remove from the heat, stir in the sugar, and reduce to a purée. Let

cool.

In a bowl, lightly whip the cream with the yogurt, then fold into the purée. Pour the mixture into a

container. Cover and freeze until firm, beating twice at hourly intervals.

About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4.