Cranberry-Orange Ice Cream
Submitted by Julie Douglas, Shelby Electric Cooperative
- 1 bag whole cranberries
- 3 tablespoons Truvia sweetener
- 1 cup water
- 1 teaspoon cinnamon
- 1 orange zest and juice
- 14 ounces heavy whipping cream
- 7 ounces fat-free, sugar-free condensed milk
- In a small saucepan, place cranberries, Truvia, water, cinnamon, 1-1/2 teaspoons orange zest and juice from half the orange. Bring to a boil. Berries will pop during the process. Continue to cook, stirring frequently until the sauce thickens. With a hand beater or potato masher, break up most of the berries. Let cool completely.
- In a separate bowl, place heavy cream and use a hand mixer to whip. Add condensed milk and fold in with a rubber spatula or wooden spoon (do not use metal).
- Fold in half the cranberry mixture and save the rest for topping. Put in an 8x8-inch glass pan. Cover and freeze 2-4 hours.
- Serve and top with extra berries.
Nutrition information: 256 calories; 12.3g fat; 90mg salt; 29.5g carbohydrates; 7.5g protein. Editor’s note: Unsweetened condensed milk can be difficult to find. Food.com’s recipe is simple, easy and works great with this recipe. Mix 1/2 cup cold water with 1-1/3 cups powdered milk until dissolved. Microwave for 1 minute and stir in 3/4 cup sugar alternative and 1 teaspoon vanilla extract. Cool before using.