1Soak the cranberries in water for 2 hrs.
2In a heavy bottom saucepan, cook the cranberries, orange zest, orange juice and sugar well. Add a drop of pink colour.
3Cook on very low flame until the berries are soft.Keep it aside. Let it cool.
4In another heavy bottom saucepan, add milk, fresh cream, and sugar well. Cook on low flame.
5Keep stirring. Cook for 6-7 minutes.
6Now mix corn flour in 1 tbsp milk/ water and add this to the milk mixture.
7Let it thicken. Turn off the heat . Place the saucepan into a bowl of ice cold water.Allow it to cool well. Pass the custard through a sieve to avoid lumps.
8Now grind the cooked cranberries into a smooth paste using the small mixer jar. Refrigerate it.
9Refrigerate the cooled custard for 45 mins.
10Now whip the dairy based whipping cream until stiff.
11Gently add the cranberries and the cooled custard.
12Whip it until light and airy.
13Transfer it to a desired airtight container.
14Cover it lightly with parchment sheet and cling film.
15Freeze it for 8-10 hrs.