If you've ever hosted Thanksgiving, then you know that cranberry sauce is something that absolutely, no excuses, must be present on the table. However, even the greatest cranberry sauce enthusiasts only need a mere spoonful to go with their turkey. Hence, most people wind up with a disproportionatley large amount of cranberry sauce left over after T-Day dinner. If your sauce was splooged out of a can, then no love lost...straight into the trash it goes. But if your sauce was hand-crafted by your dear friend (as was the case with Julie's scrumptious cranberry sauce this year), you think twice before you toss it in the bin. And in our case, you get creative.
About two weeks after Thanksgiving, I spotted the tupperware in the back of the fridge holding said sauce, and the idea came to me in a flash: ICE CREAM! We pulled out the ice cream maker, ran to the store for heavy cream, and whipped up one of the most delectable ice cream flavors you've never had. The orange notes really came through, and the berries became like little sour cherries. Best of all, in each bite are those wintry spices like cloves and nutmeg, making this a true winter ice cream.
Since all of the Thanksgiving pies were long gone, instead we made cookies to go with the ice cream: oatmeal chocolate chip. We baked them just a minute longer than you should so they'd be nice and crispy, then piled some softened ice cream on top. Put another cookie on top, smoosh it down, and you've got yourself a mighty fine high-calorie holiday snack.
OMG, try this at home, people. For serious. And Julie, get your butt over here so I can make you one of these ASAP!!