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5142 R154

5142 Cranberry Hibiscus Vanilla Ice Cream

5142 Cranberry Hibiscus Vanilla Ice Cream

Cranberry: In a medium saucepan on medium heat, combine the Bourbon Madagascar Vanilla Bean pod, cranberries, water, orange juice, orange zest, and sugar. Bring to a boil and then reduce to a simmer. Cook for 30 minutes or until the mixture has reduced by half. Stir in Hibiscus Powder until dissolved. Remove the Bourbon Madagascar Vanilla Bean. Let cool and set aside.

Ice Cream Base: In a stand mixer, whisk together egg yolks and sugar until smooth and pale yellow in color.

In a medium saucepan over medium heat, bring the whole milk, heavy cream, and Bourbon Madagascar Vanilla Bean seeds to a simmer. Remove from heat. Slowly pour the warmed milk mixture into the stand mixer while whisking continuously. Once combined pour mixture back into the saucepan and slowly heat the mixture to 170°. Mixture should be thick enough to coat the back of a spatula. Stir in the cranberry mixture, pour into a container, and chill for a minimum of three hours.

Make ice cream according to manufacturer’s directions on your ice cream maker.

Ice Cream base

- 3 egg yolks

- ½ cup sugar

- 1 cup whole milk

- 1 cup heavy cream

- 1 Bourbon Madagascar Vanilla Bean, seeds

Cranberry Flavoring

- 1 cup fresh cranberries

- ¼ cup water

- 1 orange, zested and juiced

- 1/3 cup sugar

- 1 Bourbon Madagascar Vanilla Bean, pod

- 1 tablespoon (5142) Hibiscus Powder

If you want to ensure a smooth ice cream texture free from cranberry skins, strain the cranberry mixture while warm before adding it to the ice cream base.

Creamy ice cream goodness with a tart, cranberry and hibiscus flavor


More Information
SKU 5142 R154


Prep Time 10 Minutes
Cook Time 60 Minutes
Total Time 70 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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