Classic Cranberry Ice
Tart, creamy, and refreshing
It’s the kind of dessert that feels elegant without trying too hard.
YIELD: 8-10 servings | PREP TIME: 20 min | FREEZE TIME: 2 to 3 hours | TOTAL TIME: ~3 hours 20 min
INGREDIENTS:
6 c Water
24 oz Frozen cranberries
3 c Heavy cream
3 c Sugar
1/2 c Lemon juice
INSTRUCTIONS:
Bring the water to a rolling boil in a large pot. Add the frozen cranberries and cook until the skins pop, about 5–8 minutes. Remove from heat.
Drain the cranberries over a bowl, reserving the liquid. Set both aside and allow to cool completely before moving on.
Pass the cooled cranberries through a Foley food mill or press through a colander to separate the puree from the peels and seeds. Discard the peels and seeds.
In a large bowl, stir together the cranberry puree, reserved liquid, heavy cream, sugar, and lemon juice until the sugar is fully dissolved.
Pour the mixture into a shallow 1-qt freezer-safe container. Cover and freeze until ice begins to form around the edges, about 1 hour. Stir well, then return to the freezer. Repeat every 30–45 minutes until the mixture is slushy and evenly frozen throughout.
Scoop into individual serving bowls and serve immediately.
NOTES:
Try other berries: Frozen raspberries, blackberries, or blueberries all work beautifully here. Since other berries are naturally sweeter than cranberries, reduce the sugar to 2 c and adjust to taste.
No food mill? A fine mesh strainer and the back of a spoon work just as well. It just takes a little more elbow grease.
Make ahead: This keeps well in the freezer for up to a week. Let it sit at room temperature for 5–10 minutes before scooping if it freezes too solid.
Serving idea: A sprig of fresh mint or a twist of lemon zest on top makes this look like it came from a restaurant.
