Creamy Ice Cream with Dried Cranberries and Walnuts

Baking and Desserts | Russian cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Creamy ice cream with dried cranberries and walnuts

Ingredients

3.2% Milk - 16 fl oz
33% Cream - 10 fl oz
Philadelphia Cheese - 6.2 oz
Sugar - 4.9 oz
Salt - a pinch
Maple syrup - 1 fl oz
Cinnamon - 2 pieces
Dried cranberries with sugar - 1.4 oz
Corn Starch - 1½ tablespoons
Roasted Peanuts - 1.2 oz

Step by Step guide

Step 1

In a deep saucepan with a thick bottom, combine 240 ml of milk, cream, sugar, salt, maple syrup, and cinnamon sticks. Place the saucepan over medium heat and bring to a boil, then remove from heat and let it sit covered for half an hour. Afterward, strain the milk-cream mixture, removing the cinnamon sticks, return it to the heat, and bring it back to a boil. Separately, dissolve the cornstarch in the remaining milk. Introduce the milk with dissolved cornstarch into the boiling milk and cook over medium heat, stirring constantly, until it reaches the consistency of milk pudding. Remove from heat, add the Philadelphia cheese, and mix until smooth.

Step 2

Place the saucepan on a cold water bath. To do this, fill a large bowl with very cold water and ice cubes. Set the saucepan with the cream on top. Stir the cream occasionally until it cools completely.

Step 3

Remove the ice cream saucepan from the water bath, tightly cover with a lid, and refrigerate overnight for further cooling.

Step 4

Take the ice cream out of the refrigerator, pour it into the ice cream maker, and churn according to the instructions for 20–40 minutes. Add the cranberries and chopped walnuts in the last minute of churning. Transfer the ice cream to a container and place it in the freezer for at least 3 hours until fully set.

Step 5

If you don't have an ice cream maker, immediately pour the ice cream into a container, add the cranberries and walnuts, and place it in the freezer. Stir the contents of the container every 20–30 minutes until set.