The perfect ice cream for fall, especially for Thanksgiving. I have been making this for about 15 years, using a variety of cranberry "purees".

I have used fresh cranberries, canned whole or jellied cranberry sauce, jellies, and jams for my puree. They are all very good in their own unique way. Use whichever one you are most comfortable using. Also, if possible, use heavy cream and regular milk. It makes a huge difference if you try to cut back on the fat. If you have to cut back on the fat, then that is cool but realize that it will not be as creamy and rich. I found out the hard way.

Prepare yourself for a rich, creamy, tart, and sweet ice cream. In the past, I have added white chocolate chips, chocolate chips, etc which gave it something very special taste. I make this at least once every fall. It is so worth it.

Enjoy!