Frozen Cranberry Truffles
Rinse the cranberries and simmer with the heavy cream and sugar for about 5 minutes over low heat. Puree the mixture with an immersion blender, then strain through a fine sieve. Let cool, then stir in the sour crem and lemon juice, pour into an ice cream maker and freeze according to manufacturer's instructions.
When the ice cream is thick enough, spread over a parchment-lined baking sheet about approximately 3/4 inch thick, and place in the freezer for 1 hour. Then cut into cubes about 3/4 x 3/4 inch and freeze again for about 30 minutes.
Meanwhile, chop the chocolate and melt over a double boiler, then let cool slightly.
Remove ice cream cubes from the freezer one at a time, dip quickly into the chocolate, let excess drip off and return to parchment. Freeze again for 30 minutes before serving.