Today is week two of A Gluten-Free Holiday! Kim from Cook It Allergy Free is hosting this week’s event. (If you missed Week 1, check it out here.) Make sure to hop on over to her place. You can link up your favorite holiday dishes and browse what everyone has shared. She’s also got a give-away. More on that at the end of this post.
When I think about Thanksgiving recipes, cranberry ice cream doesn’t necessarily come to mind. But after making this, it just might make an appearance on our holiday menu.
A scoop of this sweet-tart creamy frozen confection with a slice of pumpkin or sweet potato pie would bring a smile to everyone’s face. It’s that little unexpected extra that will make dessert really special.
Here, I’ve paired my cranberry ice cream with honey oat lace cookies. (The recipe for those will be published soon…and oh, my are they good!) The sweet, chewy crunch of the cookies is a great textural contrast to the ice cream.
When it comes to our holiday menu, I don’t worry too much about making the meal healthier. Thanksgiving only comes once a year. But, I can’t help but point out that cranberries are full of phytonutrients that have been studied for their anti-cancer, anti-inflammatory, and antioxidant properties. It’s one my favorite benefits of cooking with whole foods – you can’t help but get something that’s healthy.
What’s on your Thanksgiving menu this year?
Other Gluten-Free Thanksgiving Favorites:
Serves: about 2 quarts
- 5 cups fresh or frozen cranberries
- ½ cup water
- 1½ cups low-fat milk
- 1 teaspoon unflavored gelatin
- 1 teaspoon arrowroot powder
- 2 large egg yolks
- ¼ cup agave nectar
- 1½ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon liquid stevia
- Put the cranberries and the water in a sauce pan. Bring to a simmer and cook for 10 - 15 minutes, until the cranberries are soft.
- Run the cooked cranberries through the a food mill using the disk with the smallest holes.
- Cover and refrigerate the cranberries for 4 hours or overnight.
- Put 2 tablespoons of the milk in a small bowl. Put the remaining milk in a heavy bottomed sauce pan.
- Sprinkle the milk in the sauce pan with the gelatin. Let sit for 5 minutes, until the gelatin softens.
- Combine the arrowroot powder with the 2 tablespoons of milk.
- Heat the milk over medium low heat, stirring occasionally, until the milk is starting to form bubbles around the edge.
- While the milk is heating, beat the egg yolks until thick and pale yellow. Beat in the agave nectar. Stir in the heavy cream.
- Mix ⅓ of the hot milk into the egg yolk mixture to temper the yolks. Add the yolk mixture to the sauce pan. Heat over medium while stirring, until the mixture reaches 165 degrees F. It should coat the back of a spoon. Remove from the heat.
- Stir in the vanilla extract and stevia.
- Strain the ice cream base into a mason jar or bowl. If using a bowl, cover with plastic wrap directly on the surface of the ice cream. Chill for 4 hours or overnight.
- Whisk 1¼ cups of cranberry puree into the ice cream base. Reserve the remaining berry puree for another use.
- Stir freeze the ice cream according to your ice cream maker's instructions.
- Freeze for at least 4 hours before serving. Let ice cream sit at room temperature for 10 - 15 minutes before scooping if necessary.
Stop By Cook It Allergy Free for more Thanksgiving Recipes and a chance to win The Gluten-Free Asian Kitchen!