Cranberry Cheesecake Ice Cream

I ’m a zesty person … which mean that cranberry sauce is my least pet of Thanksgiving dishes , but I still make a cranberry sauce every year out of custom . I ’ve created a dissimilar cranberry recipe every vacation from a boozy compote to a spicy gelatin , but honestly , cranberry feel too dessert - y to corrode with my turkey ( which is also my least favorite substance , but that ’s a different tale ) .

So while I was in the kitchen last calendar week , roasting and mashing and blanching up a few trial run on Modern formula ( it honestly feels like the whole calendar month is Thanksgiving with the amount of food I make for these visitation runs ! ) , I started wondering … What are we hold out to serve for dessert?The savoury side of me usually does n’t go for afters , but I do have a impuissance for cheesecake and ice cream … especially when it comes to interesting flavors ( likeVietnamese coffee ice creamandchai frappe cream ) .

That is how cranberry cheesecake ice cream came into my life . I start out dream about galangal and orange - glazed cranberry sauce swirled into a rich , cheesy ice cream base , perfect by itself or paired with an equally productive , chocolate pecan pie .

Orange and cranberries

Why galangal ? And whatisit ? Galangal is a fragrant rootstalk similar to gingerroot , though it has a more citrusy note . It ’s mostly used in Southeast Asiatic cooking and those are the type of markets you ’ll find it in , though any well - stocked spice shop should carry it . If unavailable , ground peppiness works perfectly well in its place here .

My other ice emollient recipe have always involved a Gallic custard substructure , but the secret to make a cheesecake - y Methedrine cream is — are you quick for it ? — cream cheeseflower . The plain previous Philadelphia kind .

It might sound eldritch if you ’ve never tried it , but cream cheese meld with more cream , and Milk River , and then frozen , makes for some good eatin ’ . In place of eggs ( which give custard frappe creams their richness ) , we have extra thick and luscious cream cheese to take it all down . Cream cheese - base chalk ointment is also an easier endeavor than custard - based ice cream , so if you ’ve been shying away from making your own at home , make this your first . ( And if you ’re calculate for an ice emollient maker , here ’s the one I use and love . )

Ground galangal

I also add graham cracker crumbs for some compaction . The crumbs moderate as they ’re swirled in but still give a piddling grain , like the graham cracker cheekiness on a cheesecake . Though not commonly a buff of cheesecake , my husband enthusiastically approved of this recipe , likening the taste to a cross between hemangioma simplex methamphetamine cream and an Orange Julius !

Even if you do n’t make this formula for your Thanksgiving board , it ’s a good style to use up any remnant cranberry sauce the day after … to go with the inevitable dud soup , turkey sandwiches , and turkey salad !

Cranberry Cheesecake Ice Cream

Makes 1 1/2 quart

Ingredients

For the Cranberry Sauce1 1/2 cup fresh cranberries1/2 loving cup sugar1/2 teaspoon ground galangal ( or ground ginger)Juice and zest from 1 orange

For the Base8 oz. pick Malva sylvestris , softened2 cup whole milk1/2 cup sugarPinch of salt1 cup heavy cream10 square of graham crackers , crushed

Making Your Cranberry Cheesecake Ice Cream

The night before , put your sparkler emollient deep-freeze bowl in the freezer .

The daytime of , combine all the cranberry sauce ingredients in a minor saucepan over medium heat . Simmer for about 10 minutes , or until the cranberries start to break and the sauce starts to inspissate ( I like to leave some Charles Edward Berry whole for supply texture ) . transport the cranberry sauce to a bowl and refrigerate for one to two hours , or until the sauce is very cold-blooded .

In a social or blender , combine the cream cheese , Milk River , sugar , and table salt and admixture until placid . Pour the mixture into a bowl and shake in the gruelling cream . ( Do n’t attempt to keep a step by ruffle all of it at once , else you ’ll end up with trounce cream ! ) Keep inhuman in the electric refrigerator until the cranberry sauce is ready .

When everything is as cold as it can get , churn the milk mixed bag in your ice ointment maker according to the manufacturer ’s instruction . After 15 minute , add up the cranberry sauce and half the graham crackers and churn for another 5 minutes , or until the ice rink ointment reaches a loggerheaded , creamy consistency .

Homemade icing cream run to look like mild - serve right wing out of the ring , so I always freeze mine for a yoke hours after it come out of the ice cream maker . change the chicken feed pick to a freeze - validation container in alternate bed of ice rink emollient and the stay graham crackers . Before serving , let the ice ointment respite at room temperature for a few minutes to make it softer to scoop .