Rating: 1.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.

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Recipe Summary

cook:
10 mins
additional:
2 hrs
total:
2 hrs 15 mins
prep:
5 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.

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  • When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

338 calories; protein 2.7g; carbohydrates 56.6g; fat 12.2g; cholesterol 45.6mg; sodium 36.8mg. Full Nutrition
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