email this pageIngredients
1 cup fresh cranberries
1/2 cup, plus 3 tablespoons, sugar, divided
1/3 cup dried cranberries
1 1/3 cup heavy cream, chilled
2 cups buttermilk, chilled
Pinch of salt
2 teaspoons vanilla extract
Instructions
1/2 cup, plus 3 tablespoons, sugar, divided
1/3 cup dried cranberries
1 1/3 cup heavy cream, chilled
2 cups buttermilk, chilled
Pinch of salt
2 teaspoons vanilla extract
1. Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.
2. Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well.
3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm. Makes 1 quart.
Recipe by Crescent Dragonwagon, "Crimson Pride," Relish the Season, November 2007.
1. Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.
2. Combine cream, buttermilk, remaining 1⁄2 cup sugar, salt and vanilla in a large bowl. Whisk well.
3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm. Makes 1 quart.
Nutritional Information
2. Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well.
3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm. Makes 1 quart.
Recipe by Crescent Dragonwagon, "Crimson Pride," Relish the Season, November 2007.
1. Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate.
2. Combine cream, buttermilk, remaining 1⁄2 cup sugar, salt and vanilla in a large bowl. Whisk well.
3. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
4. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm. Makes 1 quart.
Per (1/2-cup) serving: 210 calories, 16g fat, 3g prot., 14g carbs., 1g fiber, 85mg sodium.
