Cranberry Almond Swirl Ice Cream

Photo Credit: Liren Baker

When I was a little girl, our Christmas tree had gone through several makeovers over the years, its garland styles very telling of the eras outlived. From the early eighties fluffy metallic, to homemade strings of popcorn and paper chains, and shiny beaded garland, perhaps my favorite were the strings of wooden garland, painted red to resemble gorgeous red cranberries.

I can't say exactly why that was my favorite, perhaps it was the rustic New England style, perhaps because the gaudy metallic decorations were retired that year, or perhaps it was because I do love cranberries.

Photo Credit: Liren Baker

Photo Credit: Liren Baker

When the temperatures dip and fresh cranberries are abundant in the market, I find myself cooking with them in so many ways. I love them in savory dishes, in tea cakes, and of course as a sauce for those holiday feasts. But cold weather can't deter me from using it in one other way: ice cream.

Photo Credit: Liren Baker

Cranberry Almond Swirl Ice Cream. Yes, it's winter, but it's never too cold for this cool, creamy treat. When I made my first batch a few weeks ago, I do think I ate the whole batch myself. And then I had to make more, to share. It is the season of sharing, after all.

Photo Credit: Liren Baker

Cranberry Almond Swirl Ice Cream

Makes about 1 quart.

Ingredients:
  
2 cups heavy cream
 cup skim milk
3/4 cup granulated sugar, divided
1/2 teaspoon almond extract, divided
pinch of salt
4 egg yolks
1 1/2 cups Vanilla Cinnamon Cranberry Sauce (recipe below)

Method:

In a medium sauce pan, combine the heavy cream, skim milk, 1/4 cup sugar, 1/4 teaspoon almond extract, and salt, and bring to a gentle simmer over medium heat. Use a wooden spoon to stir, dissolving the sugar, and bring the cream mixture to about 175 degrees (about 8 minutes). Turn off the heat, cover the pan, and allow the spice infused cream steep for 15 minutes.

Meanwhile, whisk the egg yolks in a separate bowl, and slowly add the remaining sugar, whisking for about 4 minutes, or until the eggs are light in color and thick. When the cream finishes steeping, ladle 1 cup of the hot cream in a drizzle into the eggs while whisking to temper. Pour the egg mixture back into the saucepan, and gently cook over medium low heat, stirring constantly with a wooden spoon for about 8-10 minutes. You will know the custard is ready when you are able to coat the back of your wooden spoon and run your finger down, leaving a line.

Prepare an ice bath. Strain the mixture into the prepared bowl of the ice bath. Stir in the remaining 1/4 teaspoon of almond extract into custard. Let the ice cream custard cool for 1 hour in the ice bath, stirring periodically, and ideally, chill the custard overnight in the refrigerator.

Place custard into the chilled bowl of your ice cream maker and churn for about 30 minutes. Towards the end of the churning, drizzle in the cranberry sauce and churn for just a few minutes more. It may be served immediately or stored in an airtight container in the freezer.

Ice cream base based on Tyler Florence's Vanilla Ice Cream Base, via Food Network.

Vanilla Cinnamon Cranberry Sauce

Makes about 2 cups.

 Ingredients:

12 oz fresh cranberries
1 cup water
1 cup granulated sugar
Juice of one clementine or tangerine
1/2 teaspoon vanilla
1 cinnamon stick

Method:
Place all the ingredients in a small saucepan over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Pour the sauce into a heatproof jar and let it cool and thicken.

 - Liren