Glace de Cannenberge

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Chez Moi,
London W11

Chef/proprietor Richard Walton


  • 2 x 7 oz. (200 g.) punnets Ocean Spray fresh cranberries
  • ½ pint (275 ml.) rosé wine
  • ½ pint (275 ml.) red wine
  • 6 oz. (175 ml.) sugar
  • 1 cinnamon stick
  • 8 cloves
  • 3 thick slices lemon
  • 3 thick slices orange
  • 2 drops vanilla essence
  • 1 good dash Angostura Bitters
  • ¼ pint (150 ml.) glycerine
  • ½ pint (275 ml.) double cream
  • 3 egg yolks


Make the syrup by reducing the wines with the sugar, cinnamon, cloves, vanilla, bitters, glycerine, orange and lemon slices till ‘jam’ on cooking thermometer.

Strain the syrup onto the picked over berries and bring back to the boil until the berries start to pop. Allow to cool and refrigerate.

Whisk the cream until it starts to thicken, then slowly add berries and syrup and whisk till thick. Whisk the egg yolks separately and fold in. Freeze. The ice cream can be made lighter by also folding in the whisked egg whites at the end, though it is not necessary.