INGREDIENTS

• 1 12-ounce bag cranberries
• 1 cup granulated sugar, divided
• 2 cups heavy cream
• 1 cup whole milk
• Pinch fine sea salt
• 5 large egg yolks
• 4 ounces good white chocolate, cut into chunks

PROCEDURE

The night before, remember to freeze your ice cream maker bowl.

In a medium saucepot, heat the cranberries and 1/3 cup sugar on medium-high heat until the cranberries just begin to get hot.  Then cover the pot and lower the heat to medium-low.  Cook 10 minutes, stirring often, until the berries are burst, and softened.  Transfer the berry mixture to a blender and purée.  Pass the cranberry purée through a fine mesh strainer.  The mixture should yield about 1 cup of smooth cranberry purée.  Set aside to cool.

In a large saucepot, heat together the cream, milk, 1/3 cup sugar, and pinch of salt over medium-low heat until just scalded (bubbles will form around the edges of the cream).  Meanwhile, use an electric beater to beat together the egg yolks and remaining 1/3 cup sugar, until the mixture is pale and thick.

Once the cream mixture is hot, pour about 1/3 of it into the egg yolks mixture and whisk quickly to temper the egg yolks.  Pour the mixture back into the pot with the rest of the cream, and cook over low heat.  Use a wooden spoon to constantly stir the custard until it is thick enough to coat the back of the wooden spoon: at about 170°F.  Pass the custard through a fine mesh sieve and into a large bowl.  Whisk in the cranberry mixture.  Cover the cranberry custard, and chill in the refrigerator for 2 hours.

Turn on your ice cream maker, and pour in the cranberry custard.  Freeze according to the manufacturer’s directions.  Just before the ice cream is completely churned, add in the white chocolate chunks.  Transfer to a bowl or Tupperware with a lid, and freeze for at least 4 hours.  Let stand at room temperature 10 minutes before scooping and serving.