CRANBERRY RASPBERRY ICE CREAM **

      Title: CRANBERRY RASPBERRY ICE CREAM **
  Categories: Ice cream
       Yield: 1 Servings
  
 MMMMM----------------------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.
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