You are here: Home » Recipes » Two Cranberry Ice Cream Two Cranberry Ice Cream Kitchen Tested Yield 8 cups Prep 15 mins Cook 0 mins This buttermilk-based ice cream is a perfect ending to a rich holiday meal. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Tangy and refreshing, this buttermilk-based ice cream is a perfect ending to a rich holiday meal. The simple base is uncooked, or Philadelphia-style. Swirl in the cranberries after churning. Serve with cookies and garnish with thawed frozen cranberries. This can be made up to two weeks in advance. Ingredients 1 cup fresh cranberries1/2 cup plus 3 tablespoons sugar, divided1/3 cup dried cranberries1 1/3 cups heavy cream, chilled2 cups buttermilk, chilled1 pinch salt2 teaspoons vanilla extract Instructions Place fresh berries and 3 tablespoons sugar in a food processor and pulse until finely chopped, pausing to scrape sides. Stir in dried cranberries. Refrigerate. Combine cream, buttermilk, remaining 1/2 cup sugar, salt and vanilla in a large bowl. Whisk well. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. When ice cream is done, remove dasher and gently stir in cranberries. Spoon ice cream into a freezer-safe container; cover and freeze at least 2 hours or until firm. Recipe by Crescent Dragonwagon.