Frozen Cranberry Cream
|Fresh cranberries||2 Cup (32 tbs), rinsed|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves grains||1⁄2 Teaspoon|
|Ground nutmeg grains||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Combine cranberries and water in a saucepan.
Bring to boiling over medium heat and cook until skins pop.
Force cranberries through a sieve or food mill.
Add the sugar, cinnamon, cloves, and nutmeg and stir until sugar is dissolved.
Cool; chill about 1 hour.
Fold whipped cream into the cranberry mixture and turn into a refrigerator tray.
Freeze until mixture is mushy.
Turn ice cream mixture into a chilled bowl and beat with a hand rotary or electric beater until smooth.
Return to tray and freeze until firm.