Cranberry Ice Cream

Easy Cranberry Ice Cream made with Fresh Cranberry Sauce

This Cranberry Ice Cream is made with Fresh Cranberry Sauce which gives it the added flavours of white wine, orange and cinnamon. Using Fresh Cranberry Sauce, adds an extra dimension to this ice cream and makes it the perfect seasonal pudding.

So, there are two ways you can go with this Cranberry Ice Cream. First off, if you have made some Fresh Cranberry Sauce to eat with your Christmas dinner and you have some left over, you can use any that is left over to make this ice cream. If you go down that route – and it is super-easy to make your own cranberry sauce – then making this ice cream is a doddle.

However, if you do not happen to have any surplus Fresh Cranberry Sauce to hand – and maybe you don’t really fancy it with your Christmas dinner (or maybe its not even Christmas) – you can make a batch to use as an ingredient in puddings. I have two excellent cranberry-based puddings on this blog each of which conveniently uses half a batch of my sauce recipe. One is this Cranberry Ice Cream and the other is my Cranberry Pavlova. Both are great at Christmas or New Year, when there are a lot of fresh cranberries about, and I think they are a brilliant alternative to heavy Christmas pudding! They are both sweet and creamy with the fruity tang of cranberries.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Easy Cranberry Ice Cream recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Ice Cream

Cranberry Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Ice Cream
  • Cuisine: English

Description

This Cranberry Ice Cream is made with Fresh Cranberry Sauce, which not only includes cranberries but is also flavoured with white wine, orange and cinnamon, adds an extra dimension and makes it the perfect seasonal pudding.


Ingredients

Scale

 


Instructions

  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  5. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. If you are using my home-made Fresh Cranberry Sauce, you will need to use a food processor or hand-held blender to chop up the whole berries and create a rough paste before adding to the custard.  If you are using smooth, ready-made Cranberry Sauce, you can just stir it into the custard.
  8. Allow the mixture to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Cranberry Ice Cream


Notes

If you don’t have the time or inclination to make your own Fresh Cranberry Sauce – and it honestly is very quick and easy – you can use ready-made Cranberry Sauce although the flavour will not be as good unless you can find one that includes cinnamon, orange and white wine!

Keywords: ice cream, cranberries, cranberry sauce, Christmas

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Spades, Spatulas and Spoons

Cranberry Pavlova

Cranberry Pavlova – a meringue-based festive dessert

This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.

I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!

Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.

Fruit with flavour – cranberry, rhubarb and gooseberry

I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.

Lovely pavlovas

One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, some of my other favourites include Strawberry Pavlova,  Rose and Raspberry Pavlova and Lemon Pavlova.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Pavlova

Cranberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Dessert
  • Cuisine: English

Description

This Cranberry Pavlova is made using left-over Fresh Cranberry Sauce.  It is a fantastic, fruity, meringue-based festive pudding!


Ingredients

Scale
  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml double cream
  • 250 ml Fresh Cranberry Sauce

Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Spoon the Fresh Cranberry Sauce over the cream. 

Notes

Making the Fresh Cranberry Sauce is really quick and easy.  You just need to make sure that it is cooled before you assemble your pavlova.

Keywords: pavlova, cranberry, Christmas

This recipe has been shared on #CookBlogShare with EasyPeasyFoodie and #Fiesta Friday with Fiesta Friday and Laurena@LifeDietHealth

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Lemon Curd Ice Cream

Easy Lemon Curd Ice Cream recipe

Quick and easy, three ingredient recipe

This is probably the quickest and easiest ice cream recipe. It only has three ingredients – cream, Greek yogurt and Lemon Curd – and takes a matter of minutes to combine them. I think the ice cream tastes better if you use home-made Lemon Curd. It has a citrus zestiness that you just don’t get with the shop-bought version. I have a foolproof, quick recipe for making Lemon Curd and you can use it for lots of other things as well as ice-cream. It is great just spread on bread or as a filling for cakes or you could try making my Lemon Pavlova. However, if you don’t have the time or inclination to make your own Lemon Curd, you can use shop-bought.

You can use an ice cream maker to make this ice cream but it is not essential. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Other lemon flavoured recipes

I love lemon in both sweet and savoury recipes. One of my favourite preserve recipes is my easy Lemon Curd. It brings a hit of zesty fresh lemon to lots of other dishes such as my Lemon Curd Ice Cream or my Lemon Pavlova. I also use the lovely citrus-flavoured herb lemon verbena to make Lemon Verbena Ice Cream.

Lemon is a great baking ingredient and I use it in lots of my cake and biscuit (cookie) recipes. My Lemon Biscuits (Cookies) are quick, easy and delicious. I combine lemon with elderflower in my Lemon Sponge Cake with Edible Flowers and in my Elderflower and Lemon cupcakes. My St Clement’s Cake has a double hit of citrus as it includes both oranges and lemons!

In savoury dishes, lemon is a great flavour partner to chicken. I make a classic Roast Chicken with Garlic, Lemon and Thyme and also a Morroccan-inspired stew of Lemon Chicken with Olives.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Curd Ice Cream

Lemon Curd Ice Cream

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: Serves 6-8 1x
  • Category: Ice Cream
  • Cuisine: English

Description

This creamy, tangy  three-ingredient Lemon Curd Ice Cream is probably the easiest ice cream recipe that you will find.  


Ingredients

Scale
  • 400 ml double cream
  • 400 ml Greek yogurt
  • 400 ml Lemon Curd

Lemon Curd Ice Cream


Instructions

  1. Whisk the double cream until it forms soft peaks.
  2. Stir the Greek yogurt and 300 ml of the Lemon Curd into the whisked cream.
  3. Transfer the mixture to the fridge in a covered bowl to become thoroughly chilled.
  4. When you are ready to make the ice-cream, transfer the mixture to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  5. Once the mixture has thickened, stir inn the remaining 100 ml of Lemon Curd so that it forms a “ripple” through the ice cream.    Transfer to a container and keep in the freezer until you wish to eat it.

Lemon Curd Ice Cream


Notes

This recipe is much better if you use home-made Lemon Curd and you can find a fool-proof recipe on this blog.  However, if you don’t have the time or inclination to make your own, you can use good quality shop-bought Lemon Curd.

Keywords: ice cream, lemon, lemon curd, lemon dessert

Lemon Pavlova

Lemon Pavlova

Lemon Pavlova, what’s not to like? I love lemon and I love meringue, so for me this is pretty much the perfect dessert. Even better, it is really easy to make! One of the great things about pavlovas is that while they have that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. Another of my favourites is Rose and Raspberry Pavlova which is a twist on a more traditional pavlova recipe.

This recipe for Lemon Pavlova first came into my family through my Aunt Pat who led a rather glamorous life as a literary agent in the 1950s and 1960s. Part of her not-terribly-onerous job involved taking trips from London to New York in order to meet authors and publishers. Needless to say, food and copious amounts of alcohol figured prominently during these visits. This Lemon Pavlova was made for Aunt Pat by an admirer who lived in New York. Despite the Pavlova, the relationship didn’t last but the recipe became a firm family favourite. I always think of it as a kind of deconstructed Lemon Meringue Pie but without the pie! I think it is brilliant as just having the lemon and the meringue makes it a much lighter dessert.

Lovely Lemon Curd…

The lemon flavour in this Pavlova is provided by Lemon Curd. If you are pushed for time, you can, if you must, use shop-bought Lemon Curd. However, the Lemon Pavlova will truly be so much better if you use home-made Lemon Curd. It only takes ten minutes to make and my Easy Lemon Curd Recipe is fool-proof. Once you’ve made it, it keeps in the fridge for three weeks and can be used in lots of different ways – as a spread, as a cake filling and, of course, as a dessert ingredient. My recipe for easy Lemon Curd Ice Cream is also a great way to use Lemon Curd – home-made or shop bought!

And lovely lemon recipes..

I love the flavour of lemon in both sweet and savoury recipes. If you also love its citrus zing, you might like my sweet recipes for Lemon Drizzle Cake and Lemon Shortbread or my savoury recipe for Spiced Carrots with Honey and Lemon.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Pavlova

Lemon Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 people 1x
  • Category: Meringue
  • Method: Baking
  • Cuisine: English

Description

This easy Lemon Pavlova recipe is the perfect combination of whipped cream, zesty Lemon Curd and crisp meringue. 


Ingredients

Scale
  • 4 egg whites
  • Pinch of salt
  • 225 caster sugar
  •  teaspoon cornflour
  •  teaspoon lemon juice
  • 300 ml Lemon Curd (you can use ready-made Curd but home-made is better)
  • 300 ml double cream

Lemon Pavlova


Instructions

  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, spoon the Lemon Curd over the top of the meringue base.
  10. Then whisk the double cream until it forms soft peaks and then spread it on top of the Lemon Curd

Lemon Pavlova


Notes

I have a foolproof recipe for Lemon Curd, which is very quick and easy to make and tastes so much better than the shop-bought version.

Keywords: lemon pavlova, lemon meringue, lemon desserts

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Rhubarb Roulade

Rhubarb Roulade – an easy celebration dessert!

This Rhubarb Roulade is made from a quick and easy sponge cake rolled around a filling of Rhubarb Compote and whipped cream. The sponge and the Compote can be made a day ahead and then the Roulade assembled a few hours before it will be eaten. It looks beautiful, especially if it is dusted with icing sugar and then decorated with a few freeze-dried raspberries. It also tastes really good with a classic combination of sharp rhubarb, light buttery sponge and thick, whipped cream.

Rhubarb Compote is basically just fresh rhubarb cooked with sugar. It is a great basis for other rhubarb dishes, such as this Rhubarb Roulade, and is also the basis of another easy dessert recipe, Rhubarb Fool. I made a big batch of it, as I have a very productive rhubarb plant in my garden and then set about thinking about ways that I could use it.

As I was giving a special dinner, and needed an easy but show-stopping dessert, I immediately thought about making a roulade. They can be made in advance, assembled just before they are eaten, the combination of sponge, cream and fruit is generally popular with everyone and no one ever seems to realise how easy they are to make! Initially, I thought about making a more traditional Strawberry Roulade but then I thought about my Rhubarb Compote and decided to try something a bit different. I think the sweet-sour taste of the compote makes this dessert really special and, even though some of my guests were self-proclaimed rhubarb-haters, they all seemed happy to have second helpings.

Other Rhubarb recipes

In addition to this recipe for Rhubarb Roulade and the Rhubarb Compote which is used to make it and Rhubarb Fool, there are many of my other rhubarb recipes are included in this blog. There are basic recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rhubarb roulade

Rhubarb Roulade

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves six
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This Rhubarb Roulade is a fantastic celebration dessert which looks beautiful and tastes delicious.  It consists of light, airy sponge rolled around a combination of sweetened Rhubarb Compote and whipped cream. 


Ingredients

Scale
  • 3 eggs
  • 85 g caster sugar plus 1 tablespoon
  • 85 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of Rhubarb Compote
  • 200 ml double cream, whipped to form soft peaks
  • A little icing sugar

Rhubarb roulade


Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. Combine the eggs and sugar and whisk until thick and foamy.  This can take up to 5 minutes.  This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. Turn the cooked sponge onto another  sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
  8. While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside.   You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack!   Allow to cool completely.
  9. You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the filling will make it soggy.  You need to unroll the sponge and remove the paper.   Spread the Rhubarb Compote over the sponge and top it with the whipped double cream.    Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres).  This will avoid too much squidging out when you roll the cake up again!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Notes

The cooking times given are for making the Rhubarb Roulade using Rhubarb Compote that you have already made.  You will need to allow a further 45 minutes preparation and cooking time to make the Compote plus additional time to allow it to cool.

Keywords: rhubarb, roulade, rhubarb roulade, rhubarb dessert, rhubarb recipe

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.