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1
In a large heavy saucepan, combine cream and sugar. Cook and stir over medium heat until sugar is dissolved; set aside. In a small saucepan, combine cranberries and water. Cook over medium heat until the berries pop, about 15 minutes.
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2
Press cranberry mixture through a sieve; discard skins and seeds. In a large bowl, combine cranberry pulp and cream mixture. Cover and refrigerate until chilled.
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3
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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4
In a large saucepan, combine the butter, sugar, molasses, orange zest, cinnamon and ginger. Bring to a boil. Remove from the heat. Quickly whisk in flour and extract until smooth. Place pan over a pan of boiling water to hold mixture at a spoonable consistency.
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5
Prepare only two brandy snap cups at a time. Spoon 1 tablespoon of molasses mixture onto opposite ends of a greased
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6
, forming two circles. Bake at 300u00b0 for 10 minutes or until bubbly and deep golden brown. Cool on pan on wire rack for 2 minutes.
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7
Quickly loosen one at a time, and place each over an inverted greased 8-oz. custard cup, carefully shaping to the custard cup. Cool for 5 minutes. Carefully remove from custard cups. Repeat five times.
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8
For caramel sauce, combine butter and water in a heavy saucepan. Cook and stir over medium-low heat until butter is melted; add sugar. Cook and stir until sugar is dissolved. Bring to a boil without stirring over medium-high heat. Boil and stir for 4 minutes longer or until mixture turns deep amber. Remove from the heat. Carefully stir in cream and vanilla.
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9
To assemble, serve cranberry ice cream in brandy snap cups. Drizzle with caramel sauce.
