Double Scoop: Cranberrry & Vanilla Bean Sorbet and Pumpkin Ice Cream

I’ve posted these types of frozen treat duos on here before: a healthy-ish fruit one and a more decadent creamy concoction. Today we have a Cranberry and Vanilla Bean Sorbet and Pumpkin Ice Cream. I meant to post these before Thanksgiving, but I never got around to it. Since I am actually not making anything at all today I figured I might as well do something food-related and post them now. (It really feels strange to not use my kitchen at all on a day off. And not only did I not make anything, I sat on the couch and watched second-tier reality shows for two hours and did not even knit while doing so. True holiday sluggishness – fabulous!) Besides, I’m sure I’m not the only one who has stockpiled a few extra cranberries and pumpkin.



As soon as I saw the recipe for Cranberry and Vanilla Bean Sorbet in the November issue of Bon Appétit, I knew it would have a date with my ice cream maker as soon as I could get my hands on some cranberries – which, luckily, I did just a couple days later. It was sometime in early October when cranberries are still scarce. Last year the cranberry urge hit a little too early and Josh drove to at least five stores to find them for me – one of the many reasons we’re happy to finally be a two car household. If you’re looking for a delectable yet light dessert and enjoy sweet/tart combinations, I highly recommend this sorbet. And the pumpkin ice cream? Everything you’d expect. I’ve always liked pumpkin pie cold with whipped cream, so this is perfect for a pumpkin pie craving. Or on top of another dessert. You can find the recipe for Pumpkin Ice cream here on David Lebovitz’s site.



Cranberry and Vanilla Bean Sorbet from the November 2009 issue of Bon Appétit
(Printable Recipe)

1 12-ounce package fresh or frozen cranberries
2 ½ cups water
2 cups sugar
½ teaspoon coarse kosher salt
1 vanilla bean, split lengthwise
¼ cup fresh lemon juice
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.

Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender or food processor. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.

Transfer cranberry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze.

Notes: the second time I made this, I forgot the lemon juice and it’s still delicious. In fact, I’m enjoying some right now. Both times I’ve made the sorbet, I’ve thought two cups of sugar sounded like a lot, even though cranberries are a very tart fruit. I’ve been too scared to reduce the sugar, but it could probably do with a quarter cup less. Also, if you don’t want to use a precious vanilla bean, a large tablespoon of vanilla paste will certainly work.