Cranberry Sherbet:
3 cups fresh cranberries
1 cup water
1 ½ cups sugar
1 cup milk
1 cup half and half

Cook the cranberries and water in a saucepan over medium heat until the most of the berries pop open, about 10 minutes.  Drain the liquid from the berries, add the sugar and heat until the sugar is dissolved.  Place the mixture in a food processor and pulse until smooth.  Press the berries through a fine strainer, discarding the pulp that remains.  You should have about 1 ½ cups of puree.  Stir in the milk and half and half.  Refrigerate until very cold and then process in an ice cream maker.

Vanilla Ice Cream:
2/3 cup sugar
5 extra-large egg yolks
¼ teaspoon salt
1½ cups milk
1 cup heavy cream
2 teaspoons vanilla extract

Beat the sugar and egg yolks in a bowl until thick and pale yellow.  Add the salt and set aside.  Bring the milk to a simmer in a saucepan over low heat.  Slowly add a stream of the milk into the egg mixture, stirring constantly, then returning the mixture to the milk.  Continue cooking over low heat until the custard thickens.  Do not boil! Remove from the heat and pour through a strainer into a mixing bowl.  Stir in the cream and vanilla.  Refrigerate until very cold and then process in an ice cream maker.

Tart Cranberry Puree:
¾ cup fresh cranberries
2 tablespoons sugar

Blend the berries and sugar together in a food processor.  Strain through a fine sieve.

Alternate scoops of the cranberry sherbet with scoops of vanilla ice cream and drizzle layers with cranberry puree.