Tart Cranberry Custard Ice Cream
Inspired by techniques from NYT Cooking.
A sieved, sweetened cranberry purée whisked into a lighter version of our classic custard. Sharp, fruity and a cheerful pink.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 298 kcal |
| Protein | 3.7 g |
| Carbohydrate | 28.7 g |
| of which sugars | 25.5 g |
| of which free sugars | 21.2 g |
| Fat | 19.5 g |
| of which saturates | 11.7 g |
| Fibre | 1.4 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Cranberries
- 300 g fresh or frozen cranberries
- 60 ml water
- 70 g caster sugar
Custard
- 360 ml double cream
- 200 ml whole milk
- 100 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 4 large egg yolks
- ½ tsp vanilla
- 1
Cook the cranberries. Simmer the cranberries with the water and 70 g sugar in the small pan for 8-10 min until they burst and collapse. Push through the sieve to remove the skins, then chill the purée; cranberries are rich in pectin, which gives the ice cream body.
- 2
Make the custard. Heat the cream, milk and salt until steaming. Whisk the yolks with 100 g sugar, whisk in two ladles of the hot dairy and return to the pan.
- 3
Cook. Stir steadily over low heat to 77-80 °C, until the custard coats the back of the spatula. Watch the temperature closely; it should not bubble.
- 4
Chill. Strain it, add the vanilla, then cool quickly in the iced water bath and chill for at least 4 h.
- 5
Churn. Whisk in the cold cranberry purée and churn until thick and creamy.
- 6
Freeze. Freeze for at least 4 h before serving.
Storage
Freeze, covered, for up to 2 weeks. Soften for 10 min before scooping.
