Well the title is a mouth full and I’m guessing you won’t be able to say it very well with a mouth full of this ice cream! It is the perfect way to add cranberries to your holiday spread without the typical cranberry sauce. It is creamy, delicious, and with the addition of white chocolate chips it is sure to please.
Keep in mind this is not a super quick recipe. Since I got my ice cream maker 2 years ago (again another specialized kitchen appliance that we use ALL the time) I have only made quick 30 minute ice creams. You know, the ones with milk, cream, sugar, and vanilla, with the occasional switch to mint extract and the addition of chocolate chips. But I decided that for this I would attempt a cooked ice cream using eggs. I will admit that it took me two attempts. It isn’t a method that I would use on a regular basis but it is definitely worth doing once or twice a year for special ice cream flavors such as this.
Recipe Source — Fig + Kindle
This post is linked to What’s in Your Kitchen Wednesday, Show and Share Wednesday, Chic & Crafty Party, Keep Calm & Link Up, Pin It Thursday, I’m Lovin’ It, Friday Flair,Weekend Potluck, Friday Free-For-All, What’s Shakin’, Foto Friday