Cranberry ice cream

Ingredients
1 cups fresh or frozen cranberries
1/4 cup water
2 cups milk
2 cups sugar
1 cups heavy whipping cream
1/2 cup orange juice
1/4 cup lemon juice

Directions
In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175 degrees F; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

The first two times I tried to make this per the recipe, I got curdled milk. It didn't taste bad, but it wasn't going to be served at Thanksgiving. It's just too much acid to go into the milk. Maybe it was my technique (twice!)

I thought I was going to give up, then I remembered some cranberry - pomegranate juice I had in the fridge. I cooked that and some Makers Mark down to a syrup, then used 2% milk and half and half. Went right together and made a nice final product. It wound up tasting / feeling a lot like the raspberry part of rainbow sherbet. We'll see how everyone likes it tomorrow.