Cranberry Orange Ice cream

Soak the cranberries in water for 2 hrs.

In a heavy bottom saucepan, cook the cranberries, orange zest, orange juice and sugar well. Add a drop of pink colour.

Cook on very low flame until the berries are soft.Keep it aside. Let it cool.

In another heavy bottom saucepan, add milk, fresh cream, and sugar well. Cook on low flame.

Keep stirring. Cook for 6-7 minutes.

Now mix corn flour in 1 tbsp milk/ water and add this to the milk mixture.

Let it thicken. Turn off the heat . Place the saucepan into a bowl of ice cold water.Allow it to cool well. Pass the custard through a sieve to avoid lumps.

Now grind the cooked cranberries into a smooth paste using the small mixer jar. Refrigerate it.

Refrigerate the cooled custard for 45 mins.

Now whip the dairy based whipping cream until stiff.

Gently add the cranberries and the cooled custard.

Whip it until light and airy.

Transfer it to a desired airtight container.

Cover it lightly with parchment sheet and cling film.

Freeze it for 8-10 hrs.