Cranberry Ice Cream

1. 1

   Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.

2. 2

   Set aside to steep.

3. 3

   Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.

4. 4

   Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.

5. 5

   Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.

6. 6

   Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.

7. 7

   Pour the thickened custard through the strainer into the half and half and stir to combine.

8. 8

   Place in an ice bath to cool and refrigerate several hours or until completely chilled.

9. 9

   Chilling is very important; the ice cream will not freeze without it.

10. 10

    Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.

11. 11

    Enjoy now as soft serve or freeze for ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.