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.