I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!

• Defrost: the frozen cranberries. Blitz and strain. Chill until needed.
• Put: the tapioca starch into a small bowl. Measure the cream and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
• Add: the rest of the cream, sugar, glucose syrup and sour cream to a pot on the stove. Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar and glucose syrup.
• Add: the tapioca starch slurry and mix well. Remove from the heat and allow to cool. Chill until needed.
• Add: the blitzed, strained cranberries to the ice cream base. Mix well.
• Slice: juice and measure the orange juice. Add to the rest the ice cream and mix well.
• Cover: and chill in the fridge for at least four hours, preferably overnight.
• Put your ice cream storage container into the freezer to chill. If you are using a self chilling churner turn it on ten mins before to chill.  Churn the ice cream. It will be the consistency of soft-serve when done. Cover and freeze for at least four hours, or until firm.
• To serve remove from the freezer scoop and enjoy. Fabulous on its own or with some of my easy cranberry sauce drizzled over the top. Delicious!