| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice cream |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
PATTI - VDRJ67A
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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