Cranberry raspberry ice cream **
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | Egg | |
| 16 | ounces | Cran-raspberry sauce |
| 1 | cup | Light cream |
| ½ | teaspoon | Vanilla |
Directions
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.