Did you know that Thanksgiving is one of my favorite holidays? It’s right up there with July 4th and Halloween. These probably seem a little random all together but I can’t help it if I love holidays that involve food and family. Also dressing up. If Thanksgiving isn’t your thing, give this thanksgiving ice cream a try and I promise you’ll change your mind!
While mashed potatoes and gravy are my favorite Thanksgiving foods, cranberry and pecan are two of my more versatile flavors. Let’s be real, I considered making mashed potato ice cream. Luckily for you all I thought better of it and went with plan b.
A few months ago, one of my coworkers started bringing in her chickens’ extra eggs to share with those of us who were keen for some farm-fresh eggs. Do you have a source for farm-fresh eggs? If not, go find one. Now. Since my coworker’s ducks and turkeys have started laying eggs as well, I’ve been getting a sprinkling of those as well in my weekly egg carton.
Much like turkeys are larger than chickens, turkey eggs are double the size of their chicken counterpart. Seriously, the yolks are absolutely enormous. They are also super rich which is why this recipe is perfect with two, as opposed to the regular 4-5 chicken eggs.
The water content in the frozen cranberries make this ice cream a little less creamy than some of my other ice creams but if you let it sit out of the freezer for a few minutes before digging it, it will soften and smooth out.
When live gives you turkey eggs, make ice cream! This ice cream is filled with everyone's favorite Thanksgiving flavors, starting with a base made with turkey eggs. It's the perfect way to enjoy Thanksgiving year round.
- 2 cups heavy cream
- 1 cup whole milk
- 2 turkey egg yolks
- 1/2 cup brown sugar
- 2 cups frozen cranberries, divided
- 1/2 cup chopped pecans
- Combine heavy cream and milk in a saucepan over medium heat until simmering. While the cream heats up, whisk together turkey egg yolks and brown sugar. Temper cream into eggs and return it to the stove top. Heat over medium, whisking constantly until the temperature reaches 160 degrees.
- Transfer ice cream batter to a large heatproof bowl. Add 1 1/2 cup of the frozen cranberries to the batter. Cover and cool in the fridge for about 8 hours.
- When batter is completely cool, pour into blender and pulse until smooth. Transfer to an ice cream machine and churn for 15-17 minutes. In the last few minutes, add in the rest of the cranberries as well as the pecans.