Line an 8-inch round cake pan with a large piece of parchment paper and set aside. (The parchment paper fits in the pan easily if you crumple it up beforehand.)

In a small saucepan, combine 12 ounces of fresh or frozen cranberries, with ¾ cup sugar, ½ cup of water, and 1 tablespoon of fresh orange juice. Stir to combine and cook over medium heat for 10 minutes, or until cranberries have burst and compote has thickened slightly.

Carefully transfer the compote to a large jar and blend with an immersion blender. (Alternatively, you can blend the compote in a blender.) Set compote aside to cool, reserving ½ cup of the compote in the process.

In a large mixing bowl, whip 2 cups of cold heavy cream to medium peaks. This can be done with a whisk, hand mixer, or stand mixer. Set whipped cream in the fridge while you continue with the recipe.

Next, in a large mixing bowl, whisk together 12 ounces sweetened condensed milk, 1 teaspoon vanilla extract, and all of the blended compote, save for the ½ cup you reserved earlier. Mix until well combined.

Gently fold the heavy cream into the cranberry-flavored ice cream base, being sure not to mix too aggressively to avoid losing the light, airy consistency.

Pour ½ of the ice cream into the prepared pan, and drizzle half of the reserved compote over the top. Gently swirl the compote into the ice cream with a chopstick or butter knife.

Top with the remaining ice cream mixture, followed by the rest of the compote, again swirling to combine everything. This is how we get beautiful layers of ice cream and compote all throughout.

Place ice cream in the freezer until solid, at least four hours, or overnight.

Remove ice cream from freezer 5 minutes before serving to make for easier scooping!