In a medium saucepan, combine cranberries, granulated sugar, water, and orange zest. Bring to a boil, then reduce the heat and simmer for about 10 minutes until cranberries burst.

Allow the mixture to cool slightly, then blend it until smooth. Strain through a fine mesh sieve to remove skins and seeds.

In a mixing bowl, whisk together heavy cream, milk, vanilla extract, and a pinch of salt. Stir in cooled cranberry purée until combined.

Cover the bowl and refrigerate the mixture for at least 2 hours, until completely chilled.

Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, usually 15-20 minutes.

Transfer the churned ice cream into a freezer-safe container and freeze for about 4-6 hours until firm.

Scoop the ice cream into bowls or cones, optionally garnish with fresh cranberries or a sprinkle of orange zest.