Recipes Included On This Page White Chocolate Cranberry Swirl Ice Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Chocolate Cranberry Swirl Ice Cream Recipe By :Canadian Living's Best Fruit; 1997 Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cranberries -- (250 mL) [fresh or frozen] 1/2 cup granulated sugar -- (125 mL) 6 egg yolks 2 cups light cream -- (500 mL) 6 ounces white chocolate -- chopped (175 g) 1 cup whipping cream -- (250 mL) 1 teaspoon vanilla -- (5 mL) In saucepan, bring cranberries, 2 tablespoons (25 mL) of the sugar and 1/4 cup (50 mL) water to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes or until thickened. Using rubber spatula, press through sieve set over small bowl; cover and refrigerate puree for 1 hour or until chilled. (Puree can be refrigerated for up to 1 day.) In large bowl, whisk egg yolks with remaining sugar; set aside. In saucepan, heat light cream over medium-high heat just until bubbles form around edge. Gradually whisk into yolk mixture. Return egg mixture to pan. Cook over medium-low heat, stirring constantly, for about 10 minutes until thick enough to coat back of wooden spoon. Immediately strain through sieve into large bowl. Add white chocolate; stir until melted. Stir in whipping cream and vanilla. Let cool to room temperature. Place cling film directly on surface; refrigerate for at least 2 hours or until chilled. (Ice cream can be prepared to this point and refrigerated for up to 24 hours.) Pour into shallow metal pan. Cover and freeze for 3 to 4 hours or until almost firm. Break up into chunks. Transfer to food processor and puree until smooth. (Alternatively, freeze in ice-cream machine according to manufacturer's instruction until frozen yet still soft enough to swirl.) Transfer one-quarter of the ice-cream mixture into chilled 6-cup (1.5 L) plastic freezer container. Using rubber spatula, swirl in one-quarter of the cranberry puree. Repeat 3 times. Cover and freeze for 1 hour or until firm. (Ice cream can be stored in freezer for up to 5 days.) Transfer to refrigerator 30 minutes before serving. Makes about 5 cups (1.25 L). From Canadian Living's Best Fruit by Elizabeth Baird and the Food Writers of Canadian Living Magazine and The Canadian Living Test Kitchen; 1997; ISBN 0-345-39844-0. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 27g Fat (68.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 35mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.

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