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.
- Blackberry and Bay Ice Cream – foraged blackberries with an underlying note of warm, spicy bay
- Roasted Cherry Ice Cream – juicy fresh cherries with a bit of booze make this a rich and indulgent dessert (you can leave out the alcohol if you really want to)
- Coffee Ice Cream – quick and easy, store-cupboard recipe using instant coffee which has an amazingly rich coffee flavour
- Rose Ice Cream – think Arabian nights meets an English summer garden
- Elderflower Ice-cream – easy recipe using elderflower cordial – delicious floral taste of summer!
- Lavender Ice-cream – another gorgeous floral ice cream (bit of a theme here at tastebotanical…) made with fresh or dried culinary lavender
- Lemon Curd Ice Cream – this tangy, three-ingredient recipe is probably the simplest ice cream recipe you will find
- Apple Ice Cream with Salted Caramel is a brilliant dessert with autumnal flavours
- Strawberry Balsamic Ice-cream – strawberry ice cream given a lift with a dash of balsamic vinegar to bring out the sweetness
- Thyme ice-cream with honey and mascarpone – thyme, honey and mascarpone…. in an ice cream – what’s not to like?
Easy Cranberry Ice Cream recipePrint
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.
- 4 egg yolks
- 85 g (3 oz) caster sugar
- 425 ml (15 fl oz) double cream
- 250 ml (9 fl oz) Fresh Cranberry Sauce
- Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
- 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!
- Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
- 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.
- 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.
- Remove the thick custard from the heat and transfer into a bowl.
- 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.
- Allow the mixture to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
- 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.
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