Cranberry Ice Cream – Words cannot describe. Not too sweet, tart and divine.

2 pounds (about 10 cups) cranberries, fresh or frozen
2 cups water
2 cups orange juice
2 envelopes unflavored gelatin
1/3 cup cold water
1 cup light corn syrup
1/2 cup water
2 cups light brown sugar, firmly packed
1 cup honey
2 cups heavy cream
Wash, pick over and drain the berries. Place them in a large saucepan with the water and orange juice. Bring to a boil, then reduce heat and simmer for ten minutes. Remove from heat and allow to cool a little. Then process in a processor or blender. Press the mixture through a large stainer into a large bowl. Set aside.
Sprinkle the gelatin over the cold water, set aside.
Bring the corn syrup and the 1/2 cup of water to a boil in a saucepan. Boil gently, uncovered, for 5 minutes. Add the gelatin and stir to dissolve. Add the brown sugar, stir to dissolve. Remove from heat and add the honey, stirring to dissolve everything.
Mix this mixture into the cranberry mixture and set aside to cool. Cover and refrigerate for several hours or overnight. You can also chill it quickly in the freezer.
When you are ready to churn, Whip the heavy whipping cream in a chilled bowl with chilled beaters until it slightly holds a shape. Fold the cream thoroughly into the cranberry mixture and churn.
*Bench notes: This makes enough for a 4 quart churn. Mine is not that big so I cut the recipe in half.

This ice cream will stay semi-firm for several hours after putting it in the freezer. Maida likes it best at this consistancy. I don’t. I froze it overnight.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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