Title: Cranberry Raspberry Ice Cream **
Categories: Dessert
Yield: 1 Servings
| PATTI - VDRJ67A |
| 1 | c | Milk |
| 1/3 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | | Egg |
| 16 | oz | Cran-raspberry sauce |
| 1 | c | Light cream |
| 1/2 | ts | Vanilla |
In small saucepan, heat milk until warm. Stir in sugar and salt until
dissolved. In a bowl, beat egg. Stir small amount of warm mixture into
beaten egg; return to warm mixture, stirring constantly. Cook and stir over
low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce
with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal
container of ice cream maker. Process according to manufacturer's
directions. Makes 1 quart.
NOTE: Can be made by pouring into freezer trays; place in freezer for 2
hours. Beat well in chilled bowl, cover and return to freezer. Repeat
beating again in 2 hours. Re-freeze after each beating. Cover tray closely
each time.