Cranberry Ice Cream

Source: Manny Haider and Jessica Drakulich, Johnson & Wales University

Yield: 1 quart


2 cups Heavy Cream
1 ½ cups + 3 tablespoons Sugar
6 large Egg Yolks 
⅛ teaspoon Salt
4 cups Fresh or Frozen Cranberries
1 (3”) Cinnamon Stick
1 tablespoon Lavender
1 teaspoon Cardamom, ground


Bring cream and 1/2 c sugar just to a boil in a saucepan, stirring until sugar is dissolved.  Remove from the heat and keep hot, covered.

Beat together yolks, salt, and 3 T 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.

Reduce mixer speed to low and add hot cream mixture to the yolks in a slow steady stream, then transfer back into the saucepan.  Cook over moderate 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 of sugar, lavender, cardamom, and cinnamon stick in a 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 the cranberry mixture to a blender and puree until smooth (use caution when blending hot mixtures).  Force through fine-mesh sieve into bowl of custard, pressing on solids with the back of a spoon and then discarding them.  Cool to temperature, stirring occasionally, about 45 minutes.

Freeze custard in an ice cream maker.  Transfer to an airtight container and put in freezer to harden, at least 4 hours.  Serve frozen.

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