Time 3h20m Yield 7 cups. Number Of Ingredients 8 Steps:
In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat., In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discard seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin is dissolved. Stir in cream. Pour into a 13-in. x 9-in. dish. Cover and freeze for 3-4 hours or until firm.
Time 30m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.
Time P1DT1h25m Yield 8 Number Of Ingredients 6 Steps:
Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else. Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour. Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 2 Steps:
Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes. Gently stir in lemon-lime soda. Divide mixture to fill 2 ice cube trays. Freeze until firm. Transfer cubes to food processor and mix until frothy. Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
Time 10m Yield 7 cups Number Of Ingredients 4 Steps:
Combine the sugar and water in a saucepan and bring to the boil. Let cook five minutes and remove from the heat. Let cool. Chill. Put the cranberry sauce into the container of a food processor or blender and blend thoroughly. Add the orange juice and the syrup and pour into the container of an electric- or hand-cranked ice-cream freezer. Freeze according to the manufacturer’s instructions.
Time 6h5m Yield 1 ring Number Of Ingredients 2 Steps:
Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid. Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week. To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water. Immediately float the ring in the punch.
Yield Makes 1 to 1 1/2 quarts Number Of Ingredients 8 Steps:
Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered. Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld. Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally. While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.
Time 20m Yield A bit more than 1 quart Number Of Ingredients 6 Steps:
Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside. In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker’s directions.
