Instructions

1. In a medium saucepan, combine the fresh cranberries, 1/2 cup of granulated sugar, and water. Bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat to low and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
3. Remove the saucepan from heat and let the cranberry sauce cool slightly. Then, puree the mixture in a blender or food processor until smooth.
4. In a large mixing bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup of granulated sugar, and vanilla extract until well combined.
5. Gently fold the cranberry puree into the cream mixture, stirring until everything is evenly blended.
6. Cover the mixture and chill it in the refrigerator for at least 2 hours, or until it is very cold.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
8. Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
9. Serve the ice cream in bowls or cones, garnished with fresh cranberries or a drizzle of the reserved cranberry sauce if desired.