Homemade Cranberry Ice Cream Recipe

This cranberry ice cream has a creamy vanilla custard base with tart cranberries and orange. It's a nice change from heavier Thanksgiving desserts, and I like that I can make it well before guests arrive.

Serve it on its own or alongside warm apple crisp. It works just as well for Christmas or any winter dinner when fresh cranberries are in season.

For holiday meals, I try to make most of the desserts ahead. I usually bake one fresh, such as pumpkin pie cake for Thanksgiving, and keep the rest simple. This ice cream is one I return to every year because it's already waiting in the freezer when dinner is over.

Ingredients

There are two parts to this recipe: a vanilla custard base and a cranberry-orange syrup. The full quantities are in the recipe card.

Custard Base

• Heavy cream and whole milk: The combination gives the ice cream a rich texture without making it too heavy.
• Sugar: Sweetens the custard and helps keep the finished ice cream scoopable. The syrup uses a separate amount of sugar.
• Vanilla bean and extract: The bean adds flavor and visible flecks; the extract goes in after the custard cooks.
• Egg yolks: Thicken the custard. Temper them slowly with the warm cream mixture so they don't scramble.
• Lemon juice and salt: Balance the sweetness and bring out the cranberry flavor.

Cranberry Syrup

• Fresh cranberries: Cook until soft, then pulse briefly. Small pieces of cranberry remain in the ice cream.
• Sugar and water: Simmer with the cranberries to make the syrup.
• Orange zest and juice: Stir into the cooled cranberry mixture before combining it with the custard.

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; small cranberry pieces will remain in the finished ice cream.
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 gently, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170-175°F on a food thermometer. Avoid boiling, which can curdle the eggs.
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 the mixture has cooled, cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled before churning.

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

This recipe uses an ice cream maker, plus a blender or food processor for the cranberries, a fine-mesh strainer for the custard, and a freezer-safe container. Follow your ice cream maker's instructions for chilling the bowl, if required.

Storage and Make-Ahead Tips

• Make ahead: Make the ice cream up to a week before Thanksgiving or Christmas and keep it sealed in the freezer.
• Store: Keep in an airtight container in the coldest part of the freezer, not the door. Press plastic wrap against the surface to limit ice crystals. For best texture, enjoy within two weeks.
• Serve: Let soften at room temperature for about 10 minutes before scooping. Serve with pie, apple crisp, or sugared cranberries.

Frequently Asked Questions

Pairings

For more cranberry desserts, try cranberry Christmas cake or cranberry orange sauce. Here are a few more holiday favorites:

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Homemade Cranberry Ice Cream

Yield: Approximately 2 quarts

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 6 hours 30 minutes

Total Time: 7 hours 25 minutes

Creamy vanilla custard ice cream with tart cranberries and orange. A make-ahead holiday dessert made in an ice cream maker.

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Ingredients

Cranberry Syrup

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

Custard base

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• 2 cups heavy whipping cream, divided
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• ¾ teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt

Instructions

1. In a medium saucepan, combine the cranberries, 1 cup sugar, and water. Bring to a simmer over medium heat and cook for about 15 minutes, stirring occasionally, until the cranberries soften and begin to break down. Remove from the heat and cool for 10 minutes.
2. Transfer the cranberry mixture to a blender or food processor and pulse 4–5 times, leaving some small pieces of cranberry. Pour into a bowl and refrigerate while preparing the custard.
3. In a separate saucepan, combine 1 cup heavy cream, the whole milk, and ¾ cup sugar. Warm over medium heat, stirring until the sugar dissolves. Do not boil.
4. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the pod, cover, and remove from the heat. Let steep for 30 minutes, then remove the pod.
5. Pour the remaining 1 cup heavy cream into a clean bowl and place a fine-mesh strainer over it. Set aside.
6. Whisk the egg yolks in a separate bowl. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent scrambling. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches 170–175°F. Do not boil.
7. Remove from the heat and stir in the vanilla extract, lemon juice, and salt. Pour the custard through the strainer into the reserved heavy cream and stir to combine.
8. Stir the orange zest and juice into the chilled cranberry mixture, then add it to the custard. Mix until evenly combined.
9. Place the bowl in an ice bath, stirring occasionally until the mixture cools. Refrigerate until thoroughly chilled, preferably at least 4 hours or overnight.
10. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to an airtight freezer-safe container and freeze for 4–6 hours, or until firm enough to scoop.

Notes

• Frozen cranberries: You can use frozen cranberries in place of fresh. Add them directly to the saucepan without thawing. They may need a few extra minutes to soften.
• Chill thoroughly: The custard should be completely cold before churning. Refrigerate for at least 4 hours or overnight for best results.
• Ice cream maker: If your machine uses a freezer bowl, freeze it according to the manufacturer's instructions before starting.
• Make ahead: Prepare the ice cream up to a week in advance. Store in an airtight, freezer-safe container with plastic wrap pressed against the surface to help prevent ice crystals.
• Serving: Let the ice cream soften at room temperature for 5–10 minutes before scooping. For the best texture, enjoy within two weeks.

Nutrition Information:

Yield: 16 Serving Size: ½ cup
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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Aubrie Cornelius

Aubrie Cornelius is a Utah-based recipe creator and professional food photographer. Shaped by cooking classes in Italy and her mom's kitchen, her recipes focus on simple, shareable dishes made with fresh ingredients.

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