Alive and Cooking
 

Cranberry Ice Cream

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Ingredients

½ L cranberry juice
1/5 watermelon, sliced into thin pieces
600 ml thickened cream
1 tsp. vanilla bean paste
4 egg yolks
1 L milk
Caster sugar
4 tbsp. cornflour

Method

Reduce the cranberry juice in a pan until 2/3 done. Add ¼ cup sugar and stir until melted and glazed. In another pan, add the milk, vanilla and simmer gently.

In a bowl, mix ½ cup caster sugar, cornflour and egg yolks until smooth. Pour in a splash of the simmered milk, whisk, then pour in with the milk. Stir to combine and cook for 10 mins or until thick. Pour into a bowl and set aside to cool completely. Whip the cream, then pour in ¾ of the cranberry reduction.

Pour all the ingredients into an ice cream machine and churn until thick and creamy. At the last few mins of churning, pour in the remaining cranberry reduction and mix one last time to form a ripple effect. Serve with slices of watermelon.

Serves 4

Cranberry Ice Cream