Cranberry Ice Cream

1. 1

   Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes.

2. 2

   Puree in a food processor and pass through a food mill or fine sieve.

3. 3

   Set aside.

4. 4

   In a saucepan, heat the cream and milk just to a boil.

5. 5

   Set aside.

6. 6

   Whisk the yolks and sugar together in a small bowl until smooth.

7. 7

   Slowly whisk in the hot cream mixture.

8. 8

   Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.

9. 9

   Transfer to a large bowl.

10. 10

    Whisk in the cranberry puree and liqueur.

11. 11

    Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.