The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks

Name: The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams cranberries; 5 larges egg yolks; 237 milliliters granulated sugar, divided; 473 milliliters heavy cream; 6 servings Salt; 113 grams white chocolate, cut into chunks; 237 milliliters whole milk

You can never have too many dessert recipes, so give The Secret Ingredient (Cranberry): Cranberry Ice Cream with White Chocolate Chunks a try. This recipe makes 6 servings with 604 calories, 7g of protein, and 41g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of cranberries, salt, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a medium saucepot, heat cranberries and 1/3 cup sugar on medium-high heat until cranberries just begin to get hot. Cover pot and lower heat to medium-low. Cook 10 minutes, stirring often, until berries soften and burst.

Ingredients you will need

Cranberries

Berries

Sugar

Equipment you will use

Pot

Transfer berry mixture to blender and purée. Pass cranberry purée through fine mesh strainer. The mixture should yield about 1 cup of smooth cranberry purée. Set aside to cool.

Ingredients you will need

Cranberries

Berries

Equipment you will use

Sieve

Blender

In large saucepot, heat together cream, milk, 1/3 cup sugar, and pinch of salt over medium-low heat until just scalded (bubbles will form around edges of cream). Meanwhile, use electric beater to beat together egg yolks and remaining 1/3 cup sugar, until mixture is pale and thick.

Ingredients you will need

Egg Yolk

Cream

Sugar

Milk

Salt

Equipment you will use

Pot

Once cream mixture is hot, pour 1/3 of it into egg yolk mixture and whisk quickly to temper egg yolks.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Whisk

Pour mixture back into pot with remaining cream, and cook over low heat. Use wooden spoon to constantly stir custard until thick enough to coat back of spoon, about 170°F. Pass custard through fine mesh sieve into large bowl.

Ingredients you will need

Custard