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Frozen Cranberry Cream Recipe
|Fresh cranberries||2 Cup (32 tbs), rinsed|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves grains||1⁄2 Teaspoon|
|Ground nutmeg grains||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 1726 Calories from Fat 795
% Daily Value*
Total Fat 91 g139.2%
Saturated Fat 56.1 g280.4%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 102.1 mg4.3%
Total Carbohydrates 237 g78.9%
Dietary Fiber 11.8 g47.3%
Sugars 209.8 g
Protein 6 g12.2%
Vitamin A 73.6% Vitamin C 54.7%
Calcium 20.3% Iron 5.5%
*Based on a 2000 Calorie diet
Bring to boiling over medium heat and cook until skins pop.
Force cranberries through a sieve or food mill.
Add the sugar, cinnamon, cloves, and nutmeg and stir until sugar is dissolved.
Cool; chill about 1 hour.
Fold whipped cream into the cranberry mixture and turn into a refrigerator tray.
Freeze until mixture is mushy.
Turn ice cream mixture into a chilled bowl and beat with a hand rotary or electric beater until smooth.
Return to tray and freeze until firm.