Cranberry Raspberry Ice Cream

Directions

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.