Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Milk |
| ⅓ cup | Sugar |
| ¼ teaspoon | Salt |
| 1 \N | Egg |
| 16 ounces | Cran-raspberry sauce |
| 1 cup | Light cream |
| ½ teaspoon | Vanilla |
PATTI - VDRJ67A
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini