Cranberries, native to North America, are harvested right before Thanksgiving. Check out this Cranberry-Apple Stuffing Ice Cream recipe from Salt & Straw.
Combine ½ cup sugar, dry milk and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar is fully dissolved, about 3 minutes. Remove the pot from the heat.
Add 1⅓ cups cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 5 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time.
Heat the oven to 250 degrees. Spread the bread cubes in a single layer in a baking dish and bake until they are completely dried all the way through but not yet browned, about 15 minutes.
Melt the butter in a large saucepan over medium heat. Stir in the apples, brown sugar and dried cranberries. Cook, stirring occasionally, until the apples are tender but still slightly crisp, about 5 minutes.
In a large bowl, whisk the eggs and egg yolks together until they’re homogenous. Whisk in ½ cup cream, ½ cup sugar, salt and black pepper, then fold in the dried bread cubes and the apple mixture so the bread is completely coated in the egg. Cover with plastic wrap pressed directly on the surface of the mixture and let it soak at room temperature for at least 15 to 30 minutes.
Heat the oven to 350 degrees. Give the bread mixture a big stir, then transfer it to a standard-size loaf pan, pressing gently so it’s in an even layer. Add the cranberry sauce, dropping teaspoon-size dollops evenly on top and nudging them so they’re just below the surface of the bread mixture. Bake, uncovered, until the center is cooked through (a toothpick inserted into the middle should come out clean), 30 to 35 minutes.
Let the stuffing cool, then cut it into ¾-inch chunks and refrigerate in the baking dish.
Pour the soda into a small saucepan and bring it to a boil over high heat. Reduce the heat and simmer vigorously until it reduces to ½ cup (pour it into a heatproof measuring cup to check), 10 to 15 minutes. Let it cool to room temperature, then cover and chill in the refrigerator until completely cold.
Put the cold ice cream base and soda syrup in a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.
Working quickly, spoon a layer of ice cream into a freezer-proof container. Sprinkle with some of the stuffing and use a spoon to press it in gently. Repeat. Cover with parchment paper, pressing it on the surface of the ice cream so it adheres, then cover with a lid. Store it in the coldest part of the freezer (farthest from the door) until firm, at least 6 hours.
YIELDS 2 1/2 PINTS
Ingredients
Directions
Combine ½ cup sugar, dry milk and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar is fully dissolved, about 3 minutes. Remove the pot from the heat.
Add 1⅓ cups cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 5 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time.
Heat the oven to 250 degrees. Spread the bread cubes in a single layer in a baking dish and bake until they are completely dried all the way through but not yet browned, about 15 minutes.
Melt the butter in a large saucepan over medium heat. Stir in the apples, brown sugar and dried cranberries. Cook, stirring occasionally, until the apples are tender but still slightly crisp, about 5 minutes.
In a large bowl, whisk the eggs and egg yolks together until they’re homogenous. Whisk in ½ cup cream, ½ cup sugar, salt and black pepper, then fold in the dried bread cubes and the apple mixture so the bread is completely coated in the egg. Cover with plastic wrap pressed directly on the surface of the mixture and let it soak at room temperature for at least 15 to 30 minutes.
Heat the oven to 350 degrees. Give the bread mixture a big stir, then transfer it to a standard-size loaf pan, pressing gently so it’s in an even layer. Add the cranberry sauce, dropping teaspoon-size dollops evenly on top and nudging them so they’re just below the surface of the bread mixture. Bake, uncovered, until the center is cooked through (a toothpick inserted into the middle should come out clean), 30 to 35 minutes.
Let the stuffing cool, then cut it into ¾-inch chunks and refrigerate in the baking dish.
Pour the soda into a small saucepan and bring it to a boil over high heat. Reduce the heat and simmer vigorously until it reduces to ½ cup (pour it into a heatproof measuring cup to check), 10 to 15 minutes. Let it cool to room temperature, then cover and chill in the refrigerator until completely cold.
Put the cold ice cream base and soda syrup in a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve.
Working quickly, spoon a layer of ice cream into a freezer-proof container. Sprinkle with some of the stuffing and use a spoon to press it in gently. Repeat. Cover with parchment paper, pressing it on the surface of the ice cream so it adheres, then cover with a lid. Store it in the coldest part of the freezer (farthest from the door) until firm, at least 6 hours.
