Two Cranberry Ice Cream

By Hklbrries

Tangy and refreshing, this buttermilk-based ice cream is a perfect ending to a rich holiday meal. The simple base is uncooked, or Philadelphia-style. Swirl in the cranberries after churning. Serve with cookies and garnish with thawed frozen cranberries. This can be made up to two weeks in advance.

"Cranberries work overtime in sauces, breads and desserts. What with plane delays, snow storms and roasting the turkey, the Thanksgiving holidays can be unpredictable. So, it's a good thing there are cranberries. Unlike other seasonal fruit that can the oranges have seeds? are the pomegranates ripe?), cranberries are impressively reliable. There's no need to pick through piles of berries to determine which are the ripest, sweetest or juiciest. Just pluck a few bags from the pile in the produce section and toss them in the freezer or fridge.

Cranberries are also impressively versatile, flavoring not just Thanksgiving's traditional cranberry sauce but also breads, salads, ice creams, and crumbles and adding a bright snap to anything they're used in. Just remember they're one of the tartest fruits there is, usually requiring a hefty dose of sugar.

On the nutrition front, they're high in antioxidants, low in calories and virtually fat-free, making them a nutritious boon in just about anything you cook up this holiday.

If you're ready to think outside the box - or more usually, the bag - here are some excellent ways to use the best berry of the season."

Crescent Dragonwagon, a food writer living in Saxton's River, VT

Ingredients

• 1 cup fresh cranberries
• 1/2 cup, plus 3 tablespoons, sugar, divided
• 1/3 cup dried cranberries
• 1 1/3 cup heavy cream, chilled
• 2 cups buttermilk, chilled
• Pinch of salt
• 2 teaspoons vanilla extract

Details

Servings 1
Adapted from relishmag.com

Preparation

Step 1

Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.

Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well.

Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm.

Nutrition Information:
Per (1/2-cup) serving
210 calories
16 g fat
3 g protein
14 g carbohydrates
1 g fiber
85 mg sodium