Lightly whisk the eggs and sugar in a heavy saucepan.Add 2 cups cream and the dry spices and salt to your egg and sugar mixture.Cook the mixture over medium low heat constantly stirring until the mixture is thick enough to coat the back of a wooden spoon.Remove immediately from the heat and add the remaining 1 cup cream to stop the cooking process.Add the zest and cranberries and mix trough.Transfer the custard to a mixing bowl, cover with cling wrap and chill overnight in the fridge.Pour custard into an ice cream maker and prepare according to manufacturer’s instructions.Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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