lundi 23 juin 2014

Cranberry Ice Cream


1 pound fresh or frozen cranberries
1/2 to 3/4 cup granulated sugar
1 1/4 cups whipping cream
2 tablespoons plain yogurt
Put cranberries in a saucepan and pour 1 cup boiling water over. Cover and leave for 5 minutes. Bring
to simmering point, cook for 5 minutes, turn off the heat and leave for 5 minutes. Bring to simmering
point again and cook for 5 minutes. Remove from the heat, stir in the sugar, and reduce to a purée. Let
cool.
In a bowl, lightly whip the cream with the yogurt, then fold into the purée. Pour the mixture into a
container. Cover and freeze until firm, beating twice at hourly intervals.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Serves 4.
Cranberry

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