After a recent ice storm left us without electricity for several days, we found ourselves whiling away our time at a local restaurant, along with others who were also whiling away their time. In one conversation a friend recounted her fondness for her Aunt’s Pilgrim ice cream. She told me it was made with chunks of oranges, cranberries, and walnuts, mixed with sugar and sour cream, then put into the freezer to become semi frozen and served as a side dish.
I love family recipes, and this one intrigued me. I thought such a combination had to be good and so I set out to make my own version of Anne Michelle’s Aunt’s Pilgrim Ice Cream.
I started with three navel oranges, removed the zest and set it aside, peeled the oranges and cut them into rough chunks. I put the oranges in the bowl of a food processor along with the zest, one cup cranberries and half a cup walnuts.
I pulsed about five times, poured the whole thing into a large bowl, added 12 oz sour cream and 2/3 cups sugar. Mixed until sugar was dissolved.