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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 36 |
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A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's, relates Nona Dumas of Wilmar, Arkansas. It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables! Ingredients:
2 cups fresh or frozen cranberries |
1/2 cup water |
4 cups milk |
4 cups sugar |
2 cups heavy whipping cream |
1 cup orange juice |
1/2 cup lemon juice |
Directions:
1. In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
2. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.
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