Cranberries, Both Sweet & Savory

cranberry-ice-creamI don’t have many fancy gadgets in the kitchen – sous-vide cooking and flavored foams just seem like too much work to me – but I consider my ice cream maker to be an indispensable culinary aid. Ditto for my blender. If you have those two kitchen helpers, making ice cream becomes ridiculously easy. Not only can you upgrade your ice cream by using high-quality ingredients (dairy from grass-fed cows, natural sweeteners, etc.), you can let your imagination run wild and you can make whatever flavor you want. Avocado and coconut? Done. Creamed corn with cinnamon? Sure. The scoop is yours.

Seeing as Thanksgiving is just around the corner and ’tis the season for every market to showcase cranberries in all their crimson glory, I thought I’d give cranberry ice cream a shot. And because I had the delicious joy of sampling ice cream made with blackberries and buttermilk when I was in Germany earlier this year, I decided that I’d use a similar approach for this batch. (Tip for travelers: if you are in Konstanz, visit the Aran coffeehouse + ice cream shop!! The Touch of Singapore restaurant is another must-taste destination in Konstanz.)

You can serve the ice cream all on its own or you can serve it with the chutney as I’ve done here. Or serve the chutney all on its own – I originally came up with the chutney because I wanted to serve a tastier and healthier version of the time-honored but sugar-drenched cranberry & orange dish that’s typically offered at the Thanksgiving table. Rather than white sugar, this chutney features apples, ginger, and a touch of honey.

Cranberry Ice Cream with Cranberry, Apple & Orange Chutney

For the ice cream:

1 1/2 cups buttermilk, preferably from grass-fed cows

4 egg yolks that you don’t mind eating raw (I always stick with eggs from pastured hens)

1 cup fresh or frozen cranberries

1/2 cup maple syrup

1 tsp. almond OR vanilla extract

For the chutney:

12 oz. fresh or frozen cranberries

1 large apple, chopped

1 seedless orange, peeled and split into segments

1 tsp. ginger

1 to 2 T. honey or to taste

Apple cider (optional)

To make the ice cream, place all ingredients in a blender and blend until smooth. Pour into an ice cream maker and follow manufacturer instructions.

To make the chutney, place all ingredients in a medium pot and simmer over medium-low heat for 20 minutes or until thickened, stirring and smashing the chutney occasionally to help the orange segments release their juice and the apples and cranberries release their pectin. (Pectin thickens as it cooks.) Add another drizzle of honey or a splash of cider if you’d like your chutney to be sweeter. Serve with the ice cream, on its own, or even on a cheese plate or with a helping of turkey or chicken.


Courtesy of The Cultured Cook.

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