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Cranberry Ice Cream


  • 1 pound fresh or frozen cranberries
  • 1/2 to 3/4 cup granulated sugar
  • 1 1/4 cups whipping cream
  • 2 tablespoons plain yogurt


  1. Put cranberries in a saucepan and pour 1 cup boiling water over. Cover and leave for 5 minutes.
  2. Bring to simmering point, cook for 5 minutes, turn off the heat and leave for 5 minutes.
  3. Bring to simmering point again and cook for 5 minutes.
  4. Remove from the heat, stir in the sugar, and reduce to a puree. Let cool.
  5. In a bowl, lightly whip the cream with the yogurt, then fold into the puree.
  6. Pour the mixture into a container.
  7. Cover and freeze until firm, beating twice at hourly intervals.
  8. About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4.

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