Cranberry Orange Zest Ice Cream

• Cranberry Puree
• 12 ounces fresh cranberries
• 1/4 teaspoon salt
• Juice of one orange
• 1/4 cup water
• 1/3 cup granulated sugar
• Ice Cream Base
• 2 cups whole milk
• 2 cups heavy cream
• 2/3 cup granulated sugar
• 1 tablespoon vanilla extract
• 5 egg yolks

1. Prepare the night before: Stick freezer bowl in the back of the freezer the night before you plan to make ice cream.
2. Prepare cranberry puree: Cook 1/3 cup sugar, salt, water, and cranberries for 3 minutes. Cover pot, lower heat to medium-low. Cook for 10 min until the berries soften and burst open. Cool for 10 minutes, then blend cranberries and orange juice in a blender. Strain through a fine mesh sieve and immediately refrigerate.
3. Heat milk and heavy cream until it begins to simmer - do not let it boil. Remove from heat.
4. In the meantime, whisk yolks and 2/3 sugar until pale in color and thick. Gently stream milk mixture into yolk/sugar mixture, whisking constantly after each addition. This is called tempering - the point is to prevent cooking of egg yolks. Have patience, and do this slowly.
5. Pour mixture back into a saucepan and heat until custard is thick. I like to use the spoon test - dip a wooden spoon into the mixture, and remove it. Run a finger in a line down the back of the wooden spoon. If the line remains visible, then the custard is thick enough.
6. Pour custard through a sieve into a bowl. Fold in cranberry puree. Sprinkle in orange zest. Cover with plastic wrap and immediately chill in fridge for at least 4 hours.
7. Pour into ice cream maker and churn according to instructions.
8. Pour churned ice cream into an airtight container and freezer for another few hours. Drizzle with dark chocolate if you want.

cranberry puree, cranberries, salt, orange, water, sugar, cream base, milk, heavy cream, granulated sugar, vanilla, egg yolks

Taken from food52.com/recipes/32868-cranberry-orange-zest-ice-cream (may not work)