Cranberry Ice Cream

0 Over a medium sauce pan, combine cranberries, sugar and water. Heat the ingredients in medium heat and cook for 8-10 minutes, until sugar is dissolved and cranberries release their juice. Cranberries need to be soft, but not mushy. Let cool slightly, then puree the cranberry mixture with a food processor until smooth. Let cool completely before using -refrigerate for a quicker process.
1 Over a large bowl, beat the heavy cream in high speed until stiff peaks form. Mix in the sweetened condensed milk, vanilla extract and salt. Remove the cranberry mixture from the fridge and mix it with a spoon to soften it. Using a spatula, fold in 2/3 of the fresh cranberry sauce into the ice cream mixture, until well combined.
2 Spread in an even layer half of the mixture in a freezable airtight container, or a loaf pan, then add half of the leftover cranberry sauce and swirl with a butter knife. Add on top the remaining ice cream mixture and top with the remaining cranberry sauce, swirling it around the top layer of your ice cream.Cover and freeze for at least 6 hours, or overnight before serving.