Make the cranberry sauce:

In a heavy saucepan over medium-high heat, combine cranberries, about 4 ounces of water, and sweetener to a boil in a stockpot. Once boiling, lower heat to a low or medium-low to allow the mixture to simmer. 

Simmer for about 15 minutes, until the berries have popped and the mixture has begun to thicken. You can use a rubber spatula or wooden spoon to stir the mixture every so often to ensure it doesn't stick to the pan.

Add in the remaining water to thin if desired, followed by lemon zest and juice, followed by the xanthan gum. Whisk constantly to incorporate the xanthan gum completely. After the sauce has simmered and thickened for another 5-10 minutes, puree some of it if desired.

You can leave the sauce unblended so you can see the berries in the ice cream. The other half of the sauce we puree, then strain thru a fine mesh sieve.

Once the sauce is complete, refrigerate to cool completely before adding it to the ice cream mixture.

Make the ice cream base:

Heat milk in a large sauce pan over medium heat. Add sweetener and kosher salt. Stir constantly, not allowing the mixture to simmer until the sweetener is totally dissolved.

Allow the mixture to simmer very gently over medium heat for 15-20 minutes. Stir often to scrap the sides of the pan and prevent any scorching of the milk.

Allow the mixture to thicken, it should reduce by about half, and coat the back of a spoon before it's ready. The color will also deepen to a very light caramel-like color. Pour in the vanilla extract and vodka. Stir to combine, then strain through a fine mesh sieve if desired to remove any milk solids. Allow the mixture to sit covered in the fridge until completely cooled before combining the components.

Whip the heavy cream:

After the components have cooled completely, add the cold heavy cream and vanilla bean pods to a cold mixing metal bowl. Using a hand mixer or stand mixer, mix on high speed until stiff peaks form.

Combine all ingredients:

Add the cooled sweetened condensed milk mixture to the whipped cream, and fold gently with a rubber spatula to combine to make a smooth mixture. Now, fold in some of the cranberry mixture, reserving some for topping the ice cream once it's ready to go into the freezer.

Pour the mixture into a freezer-safe container, then swirl in the remaining cranberry sauce and purees to create a ripple effect throughout the ice cream.Cover with plastic wrap, and allow the mixture to freeze for a minimum of 4 hours, but preferably overnight. After fully frozen, freeze, and enjoy!

Store in an airtight container in the freezer for up to 3 months. Soften at room temperature for a few minutes before eating.

If you would like step by step photos of the recipe visit the original blog post on A Full Living here.

Notes:

• Please note, that allulose can be substituted for any sweetener of choice. 
• Sweeten to taste. 
• To use store bought sweetened condensed milk, swap one 14 ounce can for the 2 cups of milk + 192 grams of allulose found in the ice cream mixture. 
• The vodka doesn't add any flavor to the ice cream, it just helps it from freezing too solid. If you prefer a firmer ice cream, feel free to omit the vodka.