Best 7 Mom Sawyers Cranberry Ice Cream Recipes

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In the realm of culinary delights, there exists a frozen confection that captures the essence of nostalgic comfort and refreshing indulgence: Mom Sawyer's Cranberry Ice Cream. This beloved treat, with its vibrant crimson hue and burst of tangy-sweet flavor, has become a cherished tradition, passed down through generations of ice cream enthusiasts. Its unique recipe, a harmonious blend of fresh cranberries, creamy dairy, and a hint of zesty zest, creates a symphony of flavors that delights the palate and evokes fond memories of simpler times. Whether you are a seasoned ice cream aficionado or a novice seeking a taste of culinary history, embarking on a culinary journey to discover the best recipes for Mom Sawyer's Cranberry Ice Cream is an adventure worth pursuing.

Let's cook with our recipes!

MOM SAWYER'S CRANBERRY ICE CREAM



Mom Sawyer's Cranberry Ice Cream image

A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.

Provided by Buck Sommerkamp

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P1DT1h25m

Yield 8

Number Of Ingredients 6

3 ½ cups water
4 cups fresh cranberries
2 ½ cups white sugar
½ cup orange juice
¼ cup lemon juice
2 cups frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
  • Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
  • Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 75.2 g, Fat 2.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 4.4 mg, Sugar 68 g

CRANBERRY ICE CREAM



Cranberry Ice Cream image

"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 quarts.

Number Of Ingredients 7

2 cups fresh or frozen cranberries
1/2 cup water
4 cups milk
4 cups sugar
2 cups heavy whipping cream
1 cup orange juice
1/2 cup lemon juice

Steps:

  • In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY ICE CREAM



Cranberry Ice Cream image

This would be great for the holidays; mostly sweet with a little tartness in every bite. The dairy can be varied to increase or decrease the fat content. It's also quite simple to make. Cook time includes minimum chill time.

Provided by Sass Smith

Categories     Frozen Desserts

Time 4h

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 9

1/2 cup dried cranberries
2 tablespoons orange liqueur
1/2 cup water
1 cup 1% low-fat milk
2 cups half-and-half
4 egg yolks
1 vanilla bean, split
1/2 cup sugar
1/2 teaspoon salt

Steps:

  • Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
  • Set aside to steep.
  • Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
  • Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
  • Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
  • Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
  • Pour the thickened custard through the strainer into the half and half and stir to combine.
  • Place in an ice bath to cool and refrigerate several hours or until completely chilled.
  • Chilling is very important; the ice cream will not freeze without it.
  • Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
  • Enjoy now as soft serve or freeze for ice cream.

Nutrition Facts : Calories 222.9, Fat 12.4, SaturatedFat 7, Cholesterol 157.8, Sodium 250.2, Carbohydrate 23.5, Fiber 0.4, Sugar 19.3, Protein 5.4

CRANBERRY ICE CREAM



Cranberry Ice Cream image

Provided by Jonathan Reynolds

Categories     ice creams and sorbets, sauces and gravies, dessert

Time 20m

Yield A bit more than 1 quart

Number Of Ingredients 6

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)

Steps:

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

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 23 grams

CRANBERRY ICE CREAM



Cranberry Ice Cream image

This would be great for the holidays; mostly sweet with a little tartness in every bite. The dairy can be varied to increase or decrease the fat content. It's also quite simple to make. Cook time includes minimum chill time.

Provided by Sass Smith

Categories     Frozen Desserts

Time 4h

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 9

1/2 cup dried cranberries
2 tablespoons orange liqueur
1/2 cup water
1 cup 1% low-fat milk
2 cups half-and-half
4 egg yolks
1 vanilla bean, split
1/2 cup sugar
1/2 teaspoon salt

Steps:

  • Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
  • Set aside to steep.
  • Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
  • Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
  • Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
  • Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
  • Pour the thickened custard through the strainer into the half and half and stir to combine.
  • Place in an ice bath to cool and refrigerate several hours or until completely chilled.
  • Chilling is very important; the ice cream will not freeze without it.
  • Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
  • Enjoy now as soft serve or freeze for ice cream.

Nutrition Facts : Calories 222.9, Fat 12.4, SaturatedFat 7, Cholesterol 157.8, Sodium 250.2, Carbohydrate 23.5, Fiber 0.4, Sugar 19.3, Protein 5.4

CRANBERRY ICE CREAM



Cranberry Ice Cream image

Categories     Ice Cream Machine     Mixer     Berry     Fruit     Dessert     Thanksgiving     Vegetarian     Frozen Dessert     Cranberry     Fall     Winter     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 8

2 cups heavy cream
1 1/2 cups plus 3 tablespoons sugar
6 large egg yolks
1/8 teaspoon salt
4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
1 (3-inch) cinnamon stick
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
  • Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
  • Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
  • Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
  • While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
  • Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.

CRANBERRY ICE



Cranberry Ice image

This traditional Christmas dessert was first made in our family by my grandma. She handed the recipe down to my mother, who then shared it with me and my two sisters. The cold tart treat is a wonderful accompaniment to a traditional turkey dinner. -Carolyn Butterworth, Spirit Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

3 cups fresh or frozen cranberries
2 cups water
1-1/2 cups sugar
1 teaspoon unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice

Steps:

  • In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.

Nutrition Facts :

Tips:

  • Fresh cranberries are the best choice for this recipe. Frozen cranberries can be used, but they will not have the same flavor or texture.
  • If you don't have a food processor, you can chop the cranberries by hand. Just be sure to chop them very finely.
  • The ice cream base can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for when you're short on time.
  • If you don't have an ice cream maker, you can still make this recipe. Just pour the ice cream base into a freezer-safe container and freeze it for 4-6 hours, stirring every hour or so.
  • Garnish the ice cream with fresh cranberries, chopped nuts, or whipped cream before serving.

Conclusion:

Mom Sawyer's Cranberry Ice Cream is a delicious and refreshing treat that is perfect for any occasion. Made with fresh cranberries, it has a tart and tangy flavor that is balanced by the sweetness of the sugar and cream. The ice cream is also very smooth and creamy, thanks to the addition of cornstarch. Whether you're serving it at a party or enjoying it as a special treat, this ice cream is sure to be a hit.

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