Winter Flavors #1: Cranberry-orange swirl Faux-lo Top

We're on a fruit swirl kick, kids. Nate quite liked this one, which is fortunate as I got two batches' worth of swirl. I don't think I would change anything.

Edited: One suggestion from Nate - three bowls into this - would be to try for a more delicate, thinner/swirl. This is partly dictated by external time constraints on how set the churned base gets before I can return to it to add a swirl. However, next time I will consider removing some cranberries before making the puree, to be frozen on a baking sheet and adding those at the end of the churning process. I'd then make the puree completely smooth (with a bit more liquid?)

Base: the usual Faux-lo Top with vanilla, only 2 yolks

Calories per serving: 290 (with a half-batch of the swirl)

Cranberry-Orange Swirl

Makes: approx 400 ml --> good for two generously swirled batches of Faux-lo!

- 12 oz bag cranberries (fresh or at least partially thawed)

- zest and juice (just over 2 T) of an orange

- 2 T water

- 20 g erythritol

- 1/2 c Splenda or other sweetener equivalent

- 35g corn syrup

- shrapnel of cinnamon stick (optional)

- 1 oz brandy

In a small saucepan, heat all the ingredients except the brandy. Cover and bring to a boil. Simmer, uncovered, until the cranberries are soft. (I'm not sure how long this really takes because I always walk away and come back to find the sauce done. Magic.)

Remove from the heat and have fun fishing out the piece of cinnamon stick. Puree almost completely with a stick blender. Add brandy.

Chill completely.

I prefer to add this type of swirl after the base has had a chance to cure for an hour or so in the freezer, but this may not matter quite so much if your draw temperature is low and you have mad extraction skills.

#icecream #sweet