Cranberry Ice Cream

Directions

1. 1
   Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
2. 2
   Set aside to steep.
3. 3
   Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
4. 4
   Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
5. 5
   Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
6. 6
   Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
7. 7
   Pour the thickened custard through the strainer into the half and half and stir to combine.
8. 8
   Place in an ice bath to cool and refrigerate several hours or until completely chilled.
9. 9
   Chilling is very important; the ice cream will not freeze without it.
10. 10
    Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
11. 11
    Enjoy now as soft serve or freeze for ice cream.