Oceanwood Country Inn

Mayne Island, British Columbia, Canada

Specialty Recipe

Dried Cranberry Ice Cream

Ingredients

250 ml (1 cup) water

500 ml (2 cups) sugar

125 ml (1/2 cup) dried cranberries

500 ml (2 cups) whipping cream

2 ml (1/2 teaspoon) pure vanilla extract

6 egg yolks

Heat the water with 250 ml (1 cup) sugar until the sugar dissolves. Add the cranberries and cook over medium-low heat for 1 hour. Do not boil. Strain and cool the berries and reserve. Cool the liquid (it will have a syrupy consistency) and reserve for decorating the dessert plates, as described in Gingered Apple Tart recipe.

In a stainless steel pot over medium heat, cook the whipping cream, 150 ml (2/3 cup) of the sugar, and the vanilla extract until the sugar has dissolved. In a separate bowl, mix the remaining sugar with the egg yolks. Stir the heated cream mixture into the egg mixture, 50 ml (1/4 cup) at a time. Return the combined mixture to the pot and cook over low heat, stirring constantly, until it coats the back of a wooden spoon.

Strain the mixture into a clean bowl resting in a pan of ice and stir until it cools (straining will remove any lumps, air pockets, or eggshell pieces). Add the softened cranberries. Finish the ice cream in an ice cream machine (follow manufacturer's instructions) or pour into a freezer-safe bowl or stainless steel pan (such as a loaf pan) and place in the freezer for 24 hours.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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