This was my first attempt to make something and it turned out wonderfully. It was the perfect balance of tart and sweet. Next time I will put some orange zest in just before I prepare the batter. Please follow your ice cream makers instructions to make modifications as necessary.
- 1The night before the big freeze I put the freezer bowl in the freezer, and the airtight dish that was going to house this glorious stuff when all was said and done.
- 2In a food processor add whole cranberries and orange juice. Combine until pureed and smooth. Now comes the tedious part. Strain the cranberry orange sauce into a small bowl with a lip, discard the pulp. Continue this process until all juice is extracted. This process yielded just over 1 cup for me, and my husband/ sous chef. Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.
- 3For the simple syrup add the water and sugar to a small sauce pan and bring to a boil over medium-high heat. Stir occasionally, and cook until sugar is completely dissolved, about 10 minutes. Remove from heat and place in an ice bath until chilled. Place in an air tight container, and put in refrigerator for the next day.
- 4Day 2 – set up ice cream maker according to manufacturer directions, turn on and add cranberry juice and 1 ¼ cup simple syrup. Mix for about 11 minutes or until desired consistency has been reached. Place immediately in chilled storage bowl. Wait at least 2 hours for flavors to combine before serving. Use any leftover simple syrup for mixed drinks. Well?…you have to use it up right? Waste not, want not? OK, do whatever you want with the stuff.
Member recipes are not tested by the CHOW food team.