Cranberry Ice Cream!

[Amanda Lewanski]

Sorry this took so long. Among other things, when I went to get the
cookbook there was a recluse spider on the book next to it, so I spent
my online time for that day checking the rest of the kitchen. Silly,
really--they don't run in packs, after all--but I can't help it. They
give me the willies. At least the black widows stay *outside.* So far.
ANYway....this is from the Star of Texas Cookbook, put out by the Junior
League of Houston, with my observations interspersed.

Cranberry Ice Cream

1 pint fresh cranberries (I have found that using one Northland-brand
bag is about right, which fills a 2-cup measure slightly to
overflowing).
Water
1 cup sugar
Juice of 1 lemon
1 1/2 cups whipping cream, whipped

Cover cranberries with water and cook until skins pop open. [This is a
neat trick, because cranberries are hollow and they float. I have that
Visions cookware stuff, so I can see through the side of the pan, and I
use enough water so that the cranberries aren't touching the bottom of
the pan. If that helps.] I tend to cook the cranberries past the "pop"
stage, until they lose most of their structural integrity entirely and
the skins are floating around.

Strain immediately... [I do so twice, just to get all the seeds out; if
you cook them to the point I do, you'll have to use a spoon to "help"
the juice through, because it starts to thicken pretty quickly].....and
add sugar to the hot juice.

Set the mixture aside to cool, and while you're waiting, whip the cream.

When the juice/sugar mixture is cool, add the lemon juice. Fold in the
whipped cream.

The recipe now says, "Freeze in small portions in individual glasses or
in ice cream freezer." I have tried the "freeze in small portions" thing
and it's not as good as in a freezer (I suppose it would work well for
popsicles). This recipe fills a 5-quart ice cream freezer about halfway;
a double recipe's *just* a tad much. I imagine the amount of water you
actually use would affect the volume you get.

It's a beautiful pink, and tastes like a sherbet (the frozen kind, you
Brits), but with a lovely creamy aftertaste. I have made this a number
of times and haven't messed it up yet. Let me know if you try it.

--Amanda