If you've got a sweet tooth, you're going to love this gourmet ice cream.


  • Ice cream

  • 400ml cream

  • 350ml milk

  • 6 egg yolks

  • 200g caster sugar

  • 2 vanilla pods

  • Cranberry caramel

  • 250ml Ocean Spray® Jellied Cranberry Sauce

  • 1 ½ cups of sugar

  • ½ cup water

  • Honeycomb

  • 180g caster sugar

  • 60g liquid glucose

  • 3 Tablespoons water

  • 8g bicarb soda


  • 1.

    Prepare your ice cream churning machine in advance as per the manufacturer’s instructions. This usually consists of freezing a container over night.

  • 2.

    To make ice cream cut the vanilla pods lengths ways and scrape out the seeds. Place into a pot along with the milk, and cream and bring to a simmer. Beat egg yolks with sugar in a bowl until pale and fluffy. Slowly whisk hot cream and milk to the egg mixture making sure you are constantly stirring. If you add it too fast you will risk cooking the egg and splitting your ice cream. Return ice cream mixture to pot and stir on a low heat until the mixture has thickened to a custard consistency. Once thickened enough to coat the back of a wooden spoon take off the heat and allow to cool for 20 minutes and then chill in the fridge for another 30 minutes.

  • 3.

    Once ice cream has chilled remove vanilla pods and pour into chilled ice cream machine. Allow ice cream to churn for at least 30 minutes or as per manufacturer’s instructions.

  • 4.

    For the Cranberry caramel sauce, cook sugar over a moderate heat with a little water until sugar dissolves. Swirl the pan to help dissolve, don’t stir. Cook until you get a golden caramel. Then take pan off the heat and add Ocean Spray® Jellied Cranberry Sauce and water, the mixture will bubble and harden. Then return to the heat and simmer sauce, stirring for 10 minutes or until caramel is dissolved. Pour sauce through a sieve and allow to cool completely.

  • 5.

    To make honeycomb, place a ceramic baking tray in the freezer to chill. Place 180 grams sugar, glucose and water in a large pot and heat on medium until a dark caramel forms (hard crack stage). Add the bicarb soda and whisk very quickly as the toffee foams up, then quickly pour out onto the chilled tray. Allow to cool before crumbling.

  • 6.

    After about 1 hour of churning, the ice cream should be nice and thick. Next add in cranberry caramel in an even stream while churning. Then add in about 1/3 of crushed honeycomb and gently churn to combine. Store the remaining honey comb in an airtight container. Place ice cream in freezer to set overnight.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 298kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 2g
  • Carbohydrate 47g
  • Sugar 46g
  • Sodium 25mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sammy and Bella have teamed up with Ocean Spray, updating classic dishes with a cranberry twist.

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