Cranberry Ice Cream

Happy Halloween! One of my favorite holidays, Halloween ushers in fun and the start of the Fall/Winter holiday season.   I am looking forward to giving out candy this evening and seeing the cute costumes in the neighborhood.

Although the beautifully pink scoop above is not a festive Halloween color, the flavor is perfectly suited for the Fall and holiday season.  Tart cranberries are sweetened and spiced with cinnamon and cardamom for a rich delectable treat.  When you party guests requests treats this Halloween, surprise them with a pink scoop. Enjoy!

Cranberry Ice Cream
Makes almost 1 1/2 quarts

12 ounces fresh cranberries
1 1/4 cup (250g) sugar
2/3 cup water
1/4 tsp lemon zest
1/2 teaspoons ground cinnamon
1/8 teaspoon ground cardamom
1 1/2 cups whole milk, divided
1 Tablespoon cornstarch
1 3/4 cups heavy cream
1/8 teaspoon salt

Combine cranberries, sugar, water, and lemon zest in a medium saucepan.  Cover and place over medium heat.  Cook for 25 minutes, stirring occasionally, removing lid once mixture comes to a boil (about 10 minutes).  Cranberries will thicken like sauce.  Remove from heat and pour into a medium bowl.  Add cinnamon and cardamom and stir to combine.  Set aside to cool.

Fill a large bowl with ice water.  In a small bowl, combine 2 Tablespoons milk with cornstarch, whisk and set aside.  Combine the remaining milk with heavy cream in a medium saucepan.  Place over medium heat and bring milk mixture to a low boil.

Remove milk mixture from heat and gradually whisk in the cornstarch mixture.  Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.  Pour into bowl with cranberry mixture, stir to combine.  Whisk in salt. If you prefer a chunky ice cream, leave as is.  If you prefer a smooth ice cream, blend using an immersion blender and then strain through a sieve to remove pieces of skins. Set bowl in the ice water bath to cool, 20 minutes, whisking occasionally.  Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.  Transfer to a freezer safe container and freeze until firm, at least 4 hours.