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Cranberry Ice Cream Recipe

Staff Writer

A fun-flavored ice cream, best made in the fall with fresh cranberries, but also festive all winter long.

Best served with apple strudel and orange blossom caramel.

Deliver Ingredients


  • 4 cups cream
  • 2 cups milk
  • 1 vanilla bean
  • Zest of 1 orange
  • 1 ½  cups granulated sugar
  • 12 egg yolks
  • 2 cups dried cranberries, plumped in Grand Marnier


Combine the cream, milk, vanilla, and orange zest in a medium saucepan and bring to a boil over medium heat.

In a bowl, combine the sugar and yolks, whisking until lemon-colored. Whisk about ¼ cup of the hot milk mixture into the yolks to temper them, then add ¼ cup more and whisk again. Then add the remainder of the hot mixture into the eggs, whisking well, before pouring the rest of the tempered mixture back in the pot. Cook the mixture over medium heat until it begins to thicken, stirring all the while with a rubber spatula so the base does not burn.
Strain the mixture into a container and cool it in an ice bath. Once the base is cold, pour the mixture into an ice cream machine to freeze according to the machine’s instructions.

Once the ice cream is nearly ready, strain the cranberries from the liquid. When the ice cream is ready, fold in the plumped cranberries and then set the container in the freezer until ready to use.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.