Cranberry Ice Cream

• 3 1/4 cups frozen cranberries
• 1 1/2 cups heavy cream
• 3/4 cup milk
• 4 large egg yolks
• 1 cup sugar
• 3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)

1. Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes.
2. Puree in a food processor and pass through a food mill or fine sieve.
3. Set aside.
4. In a saucepan, heat the cream and milk just to a boil.
5. Set aside.
6. Whisk the yolks and sugar together in a small bowl until smooth.
7. Slowly whisk in the hot cream mixture.
8. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
9. Transfer to a large bowl.
10. Whisk in the cranberry puree and liqueur.
11. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.

frozen cranberries, heavy cream, milk, egg yolks, sugar, cranberry liqueur

Taken from cooking.nytimes.com/recipes/6384 (may not work)