Recipe - Cranberry Raspberry Ice Cream

PATTI VDRJ67A
1 cup Milk
1/3 cup Sugar
One fourth teaspoon Salt
1 Egg
16 ounce Cranraspberry sauce
1 cup Light cream
One half 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 cranrapsberry sauce
with a fork; stir in egg mix, cream and vanilla. Pour into 2qt 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. Refreeze after each beating. Cover tray closely
each time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini