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If you made your own cranberry sauce to go with the Christmas turkey and you have lots of leftover sauce then this is about the best thing you can do to use it up, in my humble opinion.

Cranberry Ice Cream

  • 225ml double cream
  • 12ml milk
  • 125g castor sugar
  • 3 egg yolks
  • 250g cranberry sauce (preferably home-made as you know its just berries and sugar) blitzed to a smooth purée with 1-2tbsp brandy

Heat the cream and milk gently until almost boiling. Whisk the egg yolks and sugar together until creamy and slowly whisk in the cream mixture. Return to the heat and stir until thickened enough to coat the back of a spoon. Take off the heat and cool a little. Whisk in the cranberry purée and chill before churning in an ice cream machine. If you don’t have a machine place in the freezer directly and keep stirring every half hour or so to break up the ice crystals until frozen.

The ice cream is sweet but with the tang that you expect from cranberries so it makes a refreshing end to a festive meal, either on its own, with other festive ice cream flavours, or to balance a hot pudding.

On that note, this will be my last post of 2012 so Happy New Year!

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