Ice Cream Base

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½ tsp cardamom

2 Star Anise

3 Sticks of Cinnamon

¼ tsp Whole Cloves

1 ¾ Cups of Heavy Cream

½ Cups Cranberries

½ Cup Sugar

1 tsp Vanilla Extract

Zest from One Whole Orange

Pinch of Salt

¼ Cup Sugar (for custard)

1 ½ cups of 2% milk

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Custard

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2 Egg Yolks

¼ cup of sugar

⅓ of Ice Cream base

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1. Combine

   ½ tsp cardamom, 2 Star Anise, 3 Sticks of Cinnamon, ¼ tsp Whole Cloves, 1 ¾ Cups of Heavy Cream, ½ Cups Cranberries, ½ Cup Sugar, 1 tsp Vanilla Extract, Zest from One Whole Orange, and a Pinch of Salt.

2. Steep on medium till it starts to bubble then lower to low.

3. When the Cranberries start to burst watch till more than 50% of the cranberries burst then remove from heat.

4. Now take 2 egg yolks and ¼ cup of sugar and whisk vigorously.

5. Now Temper your yolks by taking ⅓ of your (Warm but still a little hot to touch) base and whisk very fast till completely incorporated.

6. One Tempered combine the mix with the rest of your base.

7. Heat up to at least 160° to insure the egg is cooked all the way through.

8. Then run thru a strainer so make sure there is no egg clumps and the mix is as smooth and creamy as possible.

9. Let Cool overnight.

10. Combine base and 1 ½ cups of 2% milk.

11. Now put into your ice cream maker.

12. When ice cream is completely churned, put into a container and put in freezer to firm up of at least 4 hours (12 is recommended but not necessary).

13. Now you have your ice cream!!! Enjoy!!! 🍨