Cranberry and Vanilla Ice-Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4 quarts
What You'll Need
  • Cranberry Syrup
  • 2 cups fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • Zest of 1 orange
  • Juice of 1 orange
  • Custard
  • ¾ cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • Pinch of salt
  • 1 whole vanilla bean
  • 6 egg yolks
  • ¾ teaspoon vanilla extract
  1. In a medium sauce pan, add the fresh cranberries, sugar and water. Bring to a simmer and cook for about 15 minutes or until the cranberries are soft and tender. Remove from heat and put the mixture into a food processor and pulse about 4-5 times (the texture shouldn't be creamy smooth). Then, transfer to a bowl and place in the fridge to chill.
  2. In another medium-sized sauce pan, warm 1 cup of cream, the milk and the granulated sugar. Once warmed, and the sugar is dissolved and the vanilla bean (I added the inside of the bean by splitting it and scraping the inside with the back of my knife) cover with a lid and remove from the heat. Allow to sit for about 30 minutes.
  3. In a medium-sized bowl, add the remaining heavy cream and place a mesh strainer atop the bowl.
  4. In a separate bowl whisk together the egg yolk. Slowly pour the warmed cream over the egg yolks while whisking constantly, then transfer back into the sauce pan. Stir the mixture constantly over a medium heat until it thickens and coats the back of a spoon. Add the vanilla extract.
  5. Once thickened, pour the mixture through the mesh strainer.
  6. Add the orange zest and juice to the cranberry mixture.
  7. Combine the cranberry mixture with the custard and set in an ice-bath.
  8. Let sit until it reaches room temperature then transfer to the fridge overnight.
  9. Once chilled, add to your ice cream maker and churn according to its instructions.
  10. Serve immediately, or keep in your freezer!
Recipe by The Blonde Chef at