Cranberry Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits, Harned 1994 | 1 | Batch | |
INGREDIENTS
| 1 | lb | Can cranberry sauce |
| 1 | T | Lemon juice |
| 1 | c | Heavy cream, whipped |
INSTRUCTIONS
Break up the cranberry sauce with a fork and beat with a rotary beater until all lumps are gone. Blend in lemon juice. Put in a refrigerator tray and freeze to a mush. Blend in the whipped cream and beat until smooth. Return to freezing tray and freeze. For added smoothness, remove and beat a second time before final freezing. From Our Best Recipes by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 133. Library of Congress Catalog Number 70-140493. Typed for you by Cathy Harned. 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: 688
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 131.7mg
Potassium: 133.6mg
Carbohydrates: 177.5g
Fiber: 4.6g
Sugar: 172.3g
Protein: <1g