A little over a year ago, I tasted cranberry ice cream for the first time in a small little town called Hope, Alaska. It was like nothing I had ever tasted. Sweet, but tart, and oh so smooth. In honor of Thanksgiving, I wanted to recreate this wonderful treat. I paired this ice cream with ginger cookies, and I must say the combination made quite an amazing ice cream sandwich.
Finding a good cranberry ice cream recipe that could potentially live up to my memory proved harder than I anticipated. In the end, I decided to make my own recipe. Overall, I think it went rather well. This recipe is easy to alter to your liking. You can adjust the sugar depending on how tart you would like your ice cream, and you can increase the amount of brandy added if you wish to create more of an adult taste.
Time: 35 minutes plus length of ice cream maker
- 1 1/2 cups heavy cream
- 2 cups whole milk
- 5 egg yolks
- 2 tsp cinnamon
- 24 oz cranberries
- 1/4 cup sugar (to taste)
- 1/4 cup + 1 tbsp brandy (to taste)