From inthekitchenwithkath.com
(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.
Serves 6 – 8
2 cups of your favorite cranberry sauce, chilled overnight (I used Cranberry Chutney)
1 cup heavy cream
1 cup whole milk
½ cup honey (or sugar)
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.