ice cream maker (or make as a no churn or hand churn version)
2cupsCape Cod Select premium frozen cranberries
1 ¾cupgranulated sugar
If you haven't already, place ice cream maker freezer bowl attachment in the freezer.
Combine cranberries, 1 cup sugar and orange juice in small saucepan. Bring to a simmer over low heat. Stirring frequently and squishing with the back of a spoon simmer until most cranberries pop, about 20 minutes.
Remove from heat. When cool to the touch, puree in a food processor or blender until smooth. Pour cranberry orange puree into the same medium airtight container you will later store the churned ice cream in and refrigerate to chill until ready to use.
Meanwhile, make the custard base. Whisk egg yolk and remaining ¾ cups sugar in a large saucepan until well combined and ribbony. Then add milk, cream, and salt and whisk just to combine.
Place over medium heat and whisking frequently cook until mixture reaches 170 degrees Fahrenheit.
Remove from heat, stir in vanilla and add orange zest to steep while the custard cools. Pour into large bowl, cover and refrigerate until completely cool at least 4-5 hours but ideally overnight.
When ready to churn, strain to remove orange zest and stir in ½ cup of cranberry puree. Churn according to manufacturer's instructions, typically for about 20 minutes churning on low in a completely frozen ice cream bowl. Slowly pour cranberry puree in during the last few minutes of churning to create contrasting ribbons of color. Ice cream is done when a spoon drug through the top leaves a lasting impression.
Do not rinse any remaining cranberry puree from freezer container instead pour churned ice cream directly over to create even more cranberry swirls. Place parchment paper or plastic wrap directly on the surface and freeze until hardened, at least 4-5 hours. Best consumed within 2 days but will freeze for up to a month.