Thanksgiving Ice Cream
Prep Time: 08:30
Cook Time: 00:20
2 cups heavy cream
1 cup whole milk
2 turkey egg yolks
1/2 cup brown sugar
2 cups frozen cranberries, divided
1/2 cup chopped pecans
1Combine heavy cream and milk in a saucepan over medium heat until simmering. While the cream heats up, whisk together turkey egg yolks and brown sugar. Temper cream into eggs and return it to the stove top. Heat over medium, whisking constantly until the temperature reaches 160 degrees.
2Transfer ice cream batter to a large heatproof bowl. Add 1 1/2 cup of the frozen cranberries to the batter. Cover and cool in the fridge for about 8 hours.
3When batter is completely cool, pour into blender and pulse until smooth. Transfer to an ice cream machine and churn for 15-17 minutes. In the last few minutes, add in the rest of the cranberries as well as the pecans.
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