Cranberry Raspberry Ice Cream
light cream (half&half)
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.
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.