Everyone needs a holiday ice cream and what better for Thanksgiving than a cranberry ice cream. I added the Chambord for fun but you can leave it out if you are serving children or someone that prefers not to have alcohol.
Cranberry Chambord Ice Cream
12 oz fresh cranberries
1/4 cup water
Rinse and sort the cranberries and then place in a large saucepan with the water. Cook over medium heat until the berries pop...approximately 15 minutes.
Allow to cool before running through a food mill and returning to the saucepan.
Add in with cranberry sauce ~
1 cup sugar
2 cups whipping cream
3/4 cup milk
Stir over low heat until the sugar dissolves. Remove from heat, cool and place in the refrigerator for a couple hours. When chilled, add in 2 tbsp Chambord (optional) and place in ice cream maker and run per manufacturer's directions.