For my first ice cream and cookie pairing, I wanted to use the seasonally appropriate cranberry. I love eating cranberry sauce, but there is always some left over and I just can't manage to eat more than a few tablespoons at a time. The following recipes don't use a lot of sauce, but they will use up that little bit extra you have.
Oh, and I fully intended on putting white chocolate in both recipes, but I totally forgot. I'm including it, anyway, as an option because I think it would enhance both recipes. If you experiment with using the white chocolate, please report back.
A final note before I get to the recipes, I like whole berry cranberry sauce, but the skins were a bit annoying in the ice cream. (I also don't like cherry ice cream for that reason.) They weren't an issue with the cookies. Your mileage may vary, so if you are funny about food textures like I am, feel free to strain out the skins in your sauce.
Cranberry sauce ice cream
Regarding the sugar amount, cranberry sauces differ in their sweetness levels, so take the amount listed as a guideline and add it in a tablespoon or 2 at a time, tasting as you go.
Makes about 1 quart
1 1/3 + cup (300ml) full fat milk
1/2 vanilla bean, split lengthways (or 1/2 tsp vanilla bean paste or extract)
4 egg yolks
1 cup + 2 tsp (250ml) heavy whipping cream
1/2 - 3/4 cup (150-175g) cranberry sauce
6 tablespoons sugar, approximately
4 oz white chocolate chips or chunks, optional
Pour the milk into a small saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Gently heat until it comes to a boil, whisking occasionally to disperse the vanilla seeds into the milk. Cover, remove from heat, and let stand for at least 20 minutes.
Beat the egg yolks with a fork in a small bowl and then mix in a little of the milk. Transfer the yolk-milk mix into the saucepan. Cook over a gentle heat, constantly stirring, until the mixture has lightly thickened - do not allow it to boil! (However, if you do, immediately remove from heat and either blend with an immersion blender or strain the mixture to remove the eggy bits.)
Refrigerate the mixture to cool for at least a few hours, but preferably overnight.
Remove the vanilla bean and whisk in the cream and jam. Freeze in your ice cream maker according to the manufacturer's instructions.
Cranberry Sauce Cookies