Cranberry Gelato

When I saw Chef Dennis’ Cranberry Gelato, I knew exactly what I would be doing with my leftover Cranberry Chutney! I followed his excellent directions, but I substituted honey for the sugar which worked very well.

My finished Cranberry Gelato had tiny bits of cranberry in it. I liked it that way, but if you want a perfectly smooth gelato you could try running the cranberry sauce through a food mill before using it.

I don’t see why you couldn’t substitute other pureed fruits for the cranberry sauce. It would be fun to try different flavors.

Next time I make Cranberry Chutney, I’ll most likely make enough to make Cranberry Gelato, too! Thank you, Dennis, at A Culinary Journey with Chef Dennis for the inspiration!

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Cranberry Gelato

(Adapted from Chef Dennis’ recipe at A Culinary Journey with Chef Dennis)

The gelato will be like soft-serve ice cream right after you make it. Freezing it overnight will give it a better consistency.

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(print the recipe)

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Serves 6 – 8

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2 cups cranberry sauce, chilled overnight (I used Cranberry Chutney)

1 cup heavy cream

1 cup whole milk

½ cup honey (or sugar)

 In the ice cream maker

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1. Mix the honey into the milk until it is well-blended.

2. Mix in the cranberry sauce and the cream and stir or whisk until it is all combined.

3. Freeze in your ice cream maker according to its directions.

4. Put the gelato in a container and freeze for at least 2 hours or overnight before serving.