Mom Sawyer's Cranberry Ice Cream
A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.
- Serves: 8 persons
- 3½ cups water
- 4cups fresh cranberries
- 2½ cups white sugar
- ½cup orange juice
- ¼cup lemon juice
- 2cups frozen whipped topping (such as Cool Whip®), thawed
Step 1Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
Step 2Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
Step 3Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.