SS&GF: Simply Sugar and Gluten Free

Ingredients

• 5 cups fresh or frozen cranberries
• 1/2 cup water
• 1 1/2 cups low-fat milk
• 1 teaspoon unflavored gelatin
• 1 teaspoon arrowroot powder
• 2 large egg yolks
• 1/4 cup agave nectar
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon liquid stevia

Instructions

Prepare the Cranberries:
1. Put the cranberries and the water in a sauce pan. Bring to a simmer and cook for 10 - 15 minutes, until the cranberries are soft.
2. Run the cooked cranberries through the a food mill using the disk with the smallest holes.
3. Cover and refrigerate the cranberries for 4 hours or overnight.
Prepare the Ice Cream Base:
4. Put 2 tablespoons of the milk in a small bowl. Put the remaining milk in a heavy bottomed sauce pan.
5. Sprinkle the milk in the sauce pan with the gelatin. Let sit for 5 minutes, until the gelatin softens.
6. Combine the arrowroot powder with the 2 tablespoons of milk.
7. Heat the milk over medium low heat, stirring occasionally, until the milk is starting to form bubbles around the edge.
8. While the milk is heating, beat the egg yolks until thick and pale yellow. Beat in the agave nectar. Stir in the heavy cream.
9. Mix 1/3 of the hot milk into the egg yolk mixture to temper the yolks. Add the yolk mixture to the sauce pan. Heat over medium while stirring, until the mixture reaches 165 degrees F. It should coat the back of a spoon. Remove from the heat.
10. Stir in the vanilla extract and stevia.
11. Strain the ice cream base into a mason jar or bowl. If using a bowl, cover with plastic wrap directly on the surface of the ice cream. Chill for 4 hours or overnight.
Make the Ice Cream:
12. Whisk 1 1/4 cups of cranberry puree into the ice cream base. Reserve the remaining berry puree for another use.
13. Stir freeze the ice cream according to your ice cream maker's instructions.
14. Freeze for at least 4 hours before serving. Let ice cream sit at room temperature for 10 - 15 minutes before scooping if necessary.