Cranberry Swirl Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Bodysgallen Hall,

Chef, David Harding


For the vanilla ice cream

  • 4 whole eggs
  • 4 yolks
  • 4 oz. (125 g.) sugar
  • 1 pint (575 ml.) milk
  • 1 vanilla pod
  • 1 pint (575 ml.) double cream, partially whipped
  • 8 oz. (225 g.) cranberries
  • 6 oz. (175 g.) castor sugar
  • 2 tablespoons water
  • zest of ½ lemon


Make the ice cream, by beating the eggs, yolks and sugar together till well blended.

Split the vanilla pod and add to the milk. Infuse the pod in the milk in a double boiler, covered, for about 10 minutes.

Strain the mixture onto the eggs, mix, and return to pan. Cook till thick and creamy. Strain into a bowl and whisk until it cools. When cool add the cream. Allow to get cold and place into ice cream machine or deep freeze. If using the deep freeze, bring out from time to time and stir.

Boil the cranberries, sugar and water until they pop. Add the lemon zest and cool. If using an ice cream machine, when virtually frozen, add the purée and give one or two churns and place into a plastic container. If using deep freeze you will have to get the swirl effect by hand and hard work!