Cranberry Chocolate Ice Cream Food

RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS

Steps:

• In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
• In a large bowl, whisk together the egg yolks and sugar.
• In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
• Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.

CRANBERRY ICE CREAM

Steps:

• In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

CHOCOLATE-CRANBERRY ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE-COOKIE CRUST

Steps:

• In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife.

CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE-COOKIE CRUST

Steps:

• In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap.
• In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined.
• Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter.
• Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife.

CRANBERRY CASSIS CHOCOLATE SAUCE

Steps:

• In a saucepan combine the cream, the sugar, the cranberries, and the cassis and simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until the berries have burst. Remove the pan from the heat, stir in the chocolates, stirring until the mixture is smooth, and strain the mixture through a sieve into a bowl. The sauce keeps, covered and chilled, for 2 weeks. Serve the sauce warm over ice cream.

REFRESHING CRANBERRY ICE

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat., In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discard seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin is dissolved. Stir in cream. Pour into a 13-in. x 9-in. dish. Cover and freeze for 3-4 hours or until firm.

CRANBERRY ICE CREAM SWIRL CAKE

Steps:

• In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
• Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
• Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
• Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
• Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
• In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
• To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

CRANBERRY, ORANGE, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer, cream together the sugar, brown sugar, butter, and orange zest.
• Add in eggs and vanilla extract and mix.
• Add the cinnamon, baking soda, salt, and flour and mix well.
• Add the oatmeal, dried cranberries, and white chocolate chips. You may need to hand-mix as the dough will be quite stiff. Make sure everything is well-distributed.
• Using a 1 5/8 ounce ice cream scoop (#20 yellow handle, about 3 TBSP), scoop dough, level flat, and deposit onto greased cookie sheet about 2-3 inches apart.
• Using a fork, partially flatten each dough ball until it is about 3/4" to 1/2" thick.
• Bake at 375° for 15-17 minutes, until the edges are lightly golden.
• Remove from oven and then transfer cookies to cooling rack.
• Makes about 45 cookies.

CRANBERRY CHOCOLATE SKILLET COOKIE

Steps:

• Heat oven to 350°F. Generously grease 10-inch ovenproof skillet with shortening. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in egg and vanilla. On low speed, beat in flour, baking soda and salt until blended. Stir in oats, cranberries and chocolate. Press dough in bottom of skillet.
• Bake 40 to 45 minutes or until golden and set (do not overbake). Cool on cooling rack 20 minutes; cut into 10 wedges. Serve warm or cool with ice cream and hot fudge topping.