Cranberry Raspberry Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ice cream | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 1/3 | c | Sugar |
| 1/4 | t | Salt |
| 1 | Egg | |
| 16 | oz | Cran-raspberry sauce |
| 1 | c | Light cream |
| 1/2 | t | Vanilla |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 926
Calories From Fat: 492
Total Fat: 55.9g
Cholesterol: 363.9mg
Sodium: 863.9mg
Potassium: 708mg
Carbohydrates: 87.8g
Fiber: 0g
Sugar: 79.7g
Protein: 20.8g