Two Cranberry Ice Cream

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

This buttermilk-based ice cream is a perfect ending to a rich holiday meal.

Tangy and refreshing, this buttermilk-based ice cream is a perfect ending to a rich holiday meal. The simple base is uncooked, or Philadelphia-style. Swirl in the cranberries after churning. Serve with cookies and garnish with thawed frozen cranberries. This can be made up to two weeks in advance.

Prep: 15 min
Serves: 8 Save

Ingredients (7)

  • 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 cup buttermilk, chilled
  • 1 pinch salt
  • 2 teaspoon vanilla extract

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  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.