Wild Cranberry Ice Cream Food

NO CHURN CRANBERRY ICE CREAM

Steps:

• Put the cranberries, sugar, and 1/4 cup water in a saucepan and combine well. Heat to a full boil, stirring often, and then let bubble away for about 8-10 minutes until the cranberries have burst and the mixture is thick. Stir in the lemon juice.
• Let cool for a few minutes and then puree in a high speed blender or food processor. Put the puree in a small bowl and refrigerate (I put mine in the freezer to speed up the process) until chilled.
• Put the cream in your clean blender or food processor and process until whipped, this will take just about 45 seconds, depending on your machine. Add the cranberry mixture and the sweetened condensed milk and process to combine. Scrape down the sides of the machine if necessary, and don't process too long, just enough to get everything mixed well.
• Pour the ice cream mix into a loaf pan or other container. Cover with plastic wrap and freeze for at least 6 hours or overnight.

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

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.

MOM SAWYER'S CRANBERRY ICE CREAM

Steps:

• Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
• Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
• Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

CRANBERRY ICE CREAM

Steps:

• Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
• In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

CRANBERRY ICE CREAM

Steps:

• Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
• Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
• Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
• While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
• Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.

CRANBERRY ICE

Steps:

• Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
• Gently stir in lemon-lime soda.
• Divide mixture to fill 2 ice cube trays. Freeze until firm.
• Transfer cubes to food processor and mix until frothy.
• Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.

CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

ORANGE CRANBERRY ICE CREAM

Steps:

• Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
• Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
• Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.

CRANBERRY ICE

Steps:

• In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.

WILD CRANBERRY ICE CREAM

Steps:

• After reserving 1/4 cup of the cranberries combine all ingredients in a blender and procecss to smooth.
• Chill the mixture if required.
• Pour the mixture into the ice cream machine and freeze it according to the manufacture's instructions.
• Stir in the remaining 1/4 cup of cranberries.
• (I coarsly chopped mine first).