Description

Who says cranberries are just for sauce for the turkey? This tart and tangy ice cream earns a place at the Thanksgiving table. It’s delicious on its own or atop a slice of apple pie. With frozen cranberries available year-round, you can enjoy this whenever the mood strikes.

Scale

Ingredients

2 cups whipping cream, cold
1 can (300 mL) sweetened condensed milk
2 tbsp orange liqueur (or vodka)*
1 teaspoon vanilla extract
Pinch fine sea salt
4 cups frozen cranberries

Instructions

Pour cold cream into the Vitamix and secure lid. Turn the machine to 1 and slowly increase to 10 until cream is whipped. This takes about 30 to 45 seconds. Transfer the whipped cream to a large bowl.
In the same Vitamix container, add the condensed milk, liqueur, vanilla and salt. Secure the lid, remove the plug and insert the tamper. Purée on the Smoothie setting, tamping the fruit down as needed. Let the cycle finish.
Pour the cranberry mixture into the whipped cream. Fold gently until fully incorporated, but try to keep as much air in the whipped cream as possible.
Pour the ice cream into a freezer-safe container or a baking tin lined with plastic wrap. Cover and freeze until solid, about 4 hours. Allow to soften at least 10 minutes before scooping, longer if frozen overnight.

Notes

* The alcohol is crucial to keeping this ice cream smooth. Because alcohol freezes at a much lower temperature than water, it prevents ice crystals from forming. You can omit this, if you like, but the texture will be more grainy.