Tag Archives: cranberry sauce

Technique: No Churn Ice Cream (Cranberry Sauce)

I’ve posted this recipe/technique of making ice cream, without an ice cream maker, before. However, I thought I’d give it another look before the holidays, when an easy make-ahead dessert might be just what you want. Especially if you have some leftover cranberry sauce. You may even want to make some cranberry sauce just so you can make this.

All you need is whipping cream, sweetened condensed milk (though you CAN use sweetened cream of coconut as well), alcohol (about 1 tbsp per batch) and flavourings. And at least six hours in the freezer.

Small Batch No Churn Ice Cream – recipe makes ~ 3-4 cups of ice cream, more depending on the bulk of add-ins

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tablespoon of the extract is all you need.

Variations:

Fruit – fruit purees or preserve, shredded coconut, curd (lemon, lime, orange, raspberry etc), fruit liquer ie Kirsch, Cointreau/Grand Marnier
Chocolate – cocoa powder, chocolate or fudge sauce, Nutella, chocolate liquer ie Bailey’s, Bols, De Kuyper, chocolate bars
Coffee – espresso powder, coffee liqueur ie Tia Maria, Kahlua, Patron for a tequila base
Nuts and seeds – coarsely or finely chopped, peanut butter, Nutella, sesame seeds (tahini), chocolate bars
Cheesecake – softened cream cheese or mascarpone may be combined with the sweetened condensed milk for a denser ice cream

Special Category:

Seasonal favourites – pumpkin pie, egg nog, cranberry sauce

Cranberry Sauce No Churn Ice Cream Ingredients – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 tbsp brandy, 1/2 cup home made cranberry sauce, plus another 1/4 cup cranberry sauce to swirl through the ice cream.

Reader Challenge:

Replicate your favourite chocolate bar (ie Thin Mints, Cadbury creme egg), cookie (ie Samoas, Oreos) or other dessert (ie tiramisu, apple pie) in ice cream form, like the Ferrero Rocher chocolates I made a while ago. Share a link to a picture on your own site.

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Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.

  

I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.

   

Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.

  

Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.

Cranberry Sauce

A bit of history first …

For Canadian immigrants in the 60’s, assimilation was the goal.

The ‘melting pot’ was a thing, and my brother and I adopted the Canadian life style with enthusiasm. So, a traditional Thanksgiving meal was one of the must have’s at our house.

Pumpkin pie and cranberry sauce weren’t a priority but the big turkey, mashed potatoes and gravy were front and center on our table. Stuffing … well my mom combined cooked rice, toasted and seasoned bread, sauteed onion and celery, turkey broth and turkey giblets into a dish that was the first thing I put on my plate. I even make it occasionally now that I’m doing all the cooking.

I think my mom must have bought canned cranberry sauce at some point. But I don’t remember. What I DO remember is that my nephew, a picky eater, HAD to have traditional jelly cranberry sauce. My SIL, may have even brought the can to our house to make sure that there were no tantrums in those early days. Watching that solid mass SLIDE out was a vivid memory. When they took leftovers home, the cranberry sauce was always included because no one at OUR house was a big fan.

Fast forward to the present and at the age of 61, I made my first batch of cranberry sauce, with whole berries.

Cranberry sauce

Cranberry Sauce – makes ~ 3 cups

12 oz/ 340 gm cranberries
1 cup white sugar
1 cup orange juice (or 1/2 cup water, 1/2 cup orange juice)
1 tbsp of orange zest

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat, stir in the orange zest and place sauce in a bowl.

Cranberry sauce will thicken as it cools.

And you know what?

It’s pretty tasty.

Uses for leftover cranberry sauce

Yogurt and cranberry sauce – if you like fruit flavoured yogurt for breakfast, stir as much of the cranberry sauce as you like into some drained yogurt and dig in

A moist and tender batch of Yogurt & Cranberry muffins, from “Cook the Story”. Instead of the large size that the recipe suggested, I made a dozen medium sized muffins and used the rest of the batter to make a tray that can be cut into bars. For serving, I stirred some cranberry sauce into sweetened whipped cream.

Maybe I should try making a pumpkin pie next year.

A leftover meal that’s even better than the original … turkey drumstick, blue cheese polenta, giblet gravy, sauteed kale