Cranberry raspberry ice cream **

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


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.

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