Cranberry Ice Cream (The Perfect Thanksgiving Dessert)

This Cranberry Ice Cream is everything a Thanksgiving dessert should be. Most importantly, it has to be delicious. It also has to be easy to make ahead of time, and something everyone will love. Check, check, and check!

If you've ever wished Thanksgiving desserts weren't quite so heavy, this one's for you. The cranberry syrup brings a pop of tangy sweetness that cuts through the richness of the custard, while a hint of citrus adds a wonderful depth of flavor. It can be served on its own, but it's also incredible alongside a slice of pie or spooned over warm apple crisp.

Homemade ice cream might sound ambitious for the holidays, but most of the time is hands-off (just chilling and churning). It's an elegant, make-ahead dessert that adds a fresh twist to the Thanksgiving lineup and always surprises guests in the best way!

When it comes to baking for the holidays, I try to make as many ahead of time as possible. There's always one that's warm and freshly baked (usually a pumpkin pie cake for Thanksgiving and jam sandwich cookies for Christmas) and the rest are no-bake desserts that don't need much time or effort. Anything that pairs well with this cranberry ice cream is a contender, since it gets made every year!

Ingredients

There are two sets of ingredients to make cranberry ice cream: one for the custardy vanilla base, and another for a cranberry syrup that will be mixed in. There are only 10 ingredients (minus water and salt), and it comes together quickly!

Custard Base

• Heavy cream: The cream is what gives it a creamy, velvety texture that you expect from good ice cream.
• Whole milk: Using a combination of whole milk and cream helps it to freeze smoothly and scoop easier.
• Granulated sugar: This will be dissolved completely when you make the custard.
• Vanilla bean: I usually use vanilla extract in most recipes, but a vanilla bean adds those little flecks of seeds that I just love!
• Vanilla extract: I like to boost the vanilla flavor with a combination of a vanilla bean and some extract. It balances the tartness of the cranberries, so be sure to use both.
• Egg yolks: These are a necessity for a smooth, creamy custard.
• Lemon juice: A little citrus flavor never hurt anyone.
• Salt: Yep, a little salt helps bring out all the flavors.

Cranberry Syrup

• Fresh cranberries: I always have extra cranberries after making cranberry sauce, and this is a great way to use them up.
• Sugar: Cranberries are pretty tart, so the sugar helps balance them and makes the sauce nice and sweet.
• Water: This is what makes it a sauce and will soften the cranberries enough to make them blend easily.
• Orange zest and juice: Adds a wonderful citrus flavor to the syrup!

Instructions

Make the Cranberry Syrup

1. In a medium saucepan, combine the fresh cranberries, sugar, and water. Bring to a simmer over medium heat and cook for about 15 minutes, until the cranberries are soft and have released their juices.
2. Remove from the heat and let the mixture cool for about 10 minutes.
3. Transfer the mixture to a blender or food processor and pulse 4-5 times. You're looking for a slightly chunky texture, not completely smooth.
4. Pour the mixture into a bowl and refrigerate to chill it completely.

Prepare the Custard Base

1. In a medium saucepan over medium heat, warm 1 cup of heavy cream, the milk, and granulated sugar until the sugar has dissolved.
2. Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the pan. Cover and remove from heat. Let it steep for about 30 minutes to infuse the vanilla flavor.
3. In a medium bowl, whisk together the egg yolks. Very slowly pour the warmed cream mixture over the yolks, whisking constantly so the eggs don't scramble.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Stir in the vanilla extract, lemon juice, and a pinch of salt.
6. Place a fine-mesh strainer over a clean bowl containing the remaining 1 cup of heavy cream. Strain the custard through the sieve to remove any bits of cooked egg or vanilla pod.

Combine and Chill

1. Remove the chilled cranberry mixture from the refrigerator and stir in the orange zest and orange juice.
2. Gently whisk the cranberry mixture into the custard until fully combined.
3. Set the bowl in an ice bath and let it cool to room temperature.
4. Once it's cooled, transfer it to the freezer for about 40 minutes, just until cold but not frozen.

Churn and Freeze

1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
2. Once it's churned, transfer the ice cream to a container and freeze it for at least 4-6 hours, or until it's firm.

Equipment Needed

• 2 medium saucepans: You'll need one for making the cranberry syrup and another for the custard base.
• Fine-mesh strainer: This will catch any bits of cooked egg so the cranberry ice cream is smooth.
• Mixing bowls: Have a few ready for whisking eggs, chilling the syrup, and cooling the custard in an ice bath.
• Whisk: Use a sturdy whisk for tempering the egg yolks.
• Blender or food processor: Used to puree the cranberry syrup.
• Ice cream maker: Yes, you'll need an ice cream maker for this recipe. Just follow the manufacturers instructions.
• Spatula: For stirring, scraping, and folding.
• Ice cream container or freezer-safe dish: An airtight, lidded container helps to keep ice crystals from forming on your ice cream as it freezes.

Storage and Make-Ahead Tips

• Make ahead for Thanksgiving: This is one of those desserts that's even better when made ahead. You can prepare the ice cream up to a week in advance, which makes it perfect for the busy days leading up to Thanksgiving. Just keep it sealed in a freezer-safe container until it's time to serve it.
• Storage: Store your cranberry ice cream in an airtight container in the coldest part of the freezer (not in the door)! Press a piece of plastic wrap directly onto the surface before sealing to help prevent ice crystals from forming.
• Soften before serving: For the best texture, let the ice cream sit at room temperature for about 10 minutes before scooping.
• Leftovers: If you somehow end up with leftovers (it happens less often than you'd think!), it'll keep well in the freezer for up to two weeks.
• Serving ideas: This ice cream pairs beautifully with Thanksgiving favorites! Try it with pumpkin pie, apple crisp, or a pecan tart. It also makes a refreshing stand-alone dessert! If you do want to serve it on its own, try adding a small handful of sugared cranberries to each dish - they're so good!

Frequently Asked Questions

Pairings

Looking for more ideas for what to pair with this cranberry ice cream? Try these:

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Cranberry Ice Cream

Yield: 4 quarts

Prep Time: 30 minutes

Additional Time: 5 hours 20 minutes

Total Time: 5 hours 50 minutes

This is a wonderful dessert for fall or Thanksgiving when fresh cranberries are everywhere.

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Ingredients

Cranberry Syrup

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• Zest of 1 orange
• Juice of 1 orange

Custard base

• 2 cups heavy cream, divided
• 1 cup whole milk
• ¾ cup granulated sugar, divided
• 1 whole vanilla bean
• 6 egg yolks
• ¾ teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Instructions

In a medium sauce pan, add the the fresh cranberries, sugar and water. Bring it to a simmer and cook for about 15 minutes, stirring often, until the cranberries are soft and tender. Remove from heat and allow it to cool for about 10 minutes.

Place the cooled mixture into a food processor or blender. Pulse the mixture about 4-5 times (the texture shouldn't be creamy smooth). Transfer it to a bowl and place it in the fridge to chill.

Add 1 cup of heavy cream and all of the milk and sugar to another medium-sized sauce pan over medium heat. Stir it constantly until it's warm and the sugar has completely dissolved.

Split the vanilla bean all the way down and scrape the seeds into the cream mixture (add the pod as well), stirring to combine. Cover it with a lid and remove it from the heat. Allow to sit for about 30 minutes, then remove the pod.

In another medium-sized bowl, add the remaining heavy cream and place a mesh strainer atop the bowl. Set it aside.

In a separate bowl whisk together the egg yolks. Very slowly pour the warmed heavy cream mixture over the egg yolks while whisking constantly to make sure the eggs don't scramble. Transfer back into the sauce pan, and stir it constantly over a medium heat until it thickens and coats the back of a spoon.

Stir in the vanilla extract, lemon juice and salt, then pour the mixture through the mesh strainer into the remaining heavy cream.

Remove the cranberry mixture from the fridge and stir in the orange zest and juice.

Combine the cranberry mixture with the custard, stirring it well to incorporate it completely. Set in an ice bath (water and ice) to cool down. Let it sit until it reaches room temperature then transfer it to the freezer for 40 minutes to rapidly cool. Remove it when it's chilled but not frozen.

Churn the chilled mixture in an ice cream maker according to the instructions. Once complete, transfer the ice cream to an ice cream container and freeze for 4-6 hours.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 106mgSodium: 44mgCarbohydrates: 33gFiber: 1gSugar: 30gProtein: 4g

This data was provided and calculated by Nutritionix for 16 servings (½ cup).

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Aubrey Cornelius

Aubrey Cornelius, also known as the The Blonde Chef, is a food-loving, photo-taking kinda girl and her passion is creating delicious recipes for friends and family to share. As a member of a large family herself and now responsible for cooking for her own family, she understands how important it is to have fresh, healthy food on the table.

She is also a professional food photographer who specializes in editorial, portrait food photography and styling.

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