Description
Indulge in the creamy, sweet-tart delight of homemade cranberry ice cream, perfect for any celebration or a sunny afternoon treat.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
Instructions
- Prepare the Cranberries: Rinse fresh cranberries under cold water. In a saucepan, combine cranberries and half a cup of sugar over medium heat. Cook until the cranberries burst and become juicy, about 5 minutes.
- Blend the Mixture: Allow the cranberry mixture to cool slightly, then transfer it to a blender. Add heavy cream, whole milk, vanilla extract, and lemon juice. Blend until smooth.
- Chill Your Mixture: Pour the blended mixture into a bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight for best flavor melding.
- Churn Away: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically about 20-25 minutes) until it reaches soft-serve consistency.
- Freeze Until Firm: Transfer churned ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
- Serve with Style: Scoop generous portions into bowls or cones and enjoy! You can also top with fresh fruit or nuts for added texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 250
- Sugar: 22g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg