|12 oz (1 package)||(375 g)||fresh cranberries|
|2/3 cup||(150 ml)||sugar|
|2/3 cup||(150 ml)||water|
|2 1/2 cups||(625 ml)||homogenized milk|
|2 tbsp||(30 ml)||cornstarch|
|1/4 cup||(75 ml)||sugar|
|1 1/2 cups||(375 ml)||whipping cream|
- In a medium pot, add cranberries, sugar and water and bring to a boil. Turn down to medium low heat and cook for 10-15 minutes, or until berries have burst and liquid is thickened. Cool in the fridge until chilled.
- In a medium, heavy bottom pot, scald milk. In a medium bowl, whisk together egg yolks, sugar and cornstarch. Slowing add milk to bowl and whisk well until combined. Return mixture to pot and cook over medium heat, stirring constantly, until thickened. Cool in the fridge until chilled.
- In a mixing bowl, whip cream to stiff peaks.
- Once all ingredients are chilled, combine the cranberries and milk mixture in a large mixing bowl.. Fold in the whipped cream. Pour into individual freezable containers or a plastic wrapped loaf pan, and freeze for three hours until firm.