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Ingredients2 h 15 m servings 338 cals
Original recipe yields 8 servings (1 quart)
- 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.
- 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.
Per Serving: 338 calories; 12.2 g fat; 56.6 g carbohydrates; 2.7 g protein; 46 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 2
Way too much dairy, not nearly enough cranberries. This ended up as sweet ice cream with little flavor, not even close to sherbet.