"Cranberry and Cointreau Ice Cream"
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Cranberry and Cointreau Ice Cream


  • 290 mls milk
  • 4 egg yolks
  • 110 g castor sugar I used fructose
  • 30 mls Cointreau
  • 290 mls cream
  • 100 g dried cranberries


  • heat the milk in a sauce pan until it is nearly boiling
  • while you are doing this, whisk the egg yolks and the sugar until they reach ribbon stage
  • add half of the milk to the eggs while whisking
  • pour the mixture back into the sauce pan and whisk in
  • cook over a moderate heat while stirring all the time with a wooden spoon
  • as soon as it has thickened enough to coat the back of a wooden spoon add the Cointreau and mix in well
  • when mixed take off the heat and whisk into the cream
  • place all the ingredients into your ice cream maker
  • churn according to the manufacturer’s instructions
  • pour into an ice cream container and stir in the cranberries
  • place into the freezer and after a couple of hours mix the ice cream to ensure an even distribution of the cranberries