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Cranberry Raspberry Ice Cream

 
37b78149215bdf4e499d 550
11

Yield

6

servings

Prep

15

min

Cook

10

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 cup milk
cup sugar
¼ teaspoon salt
1 each eggs
16 ounces cran-raspberry sauce
*
1 cup light cream (half&half)
½ teaspoon vanilla extract

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 22855% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 212mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 1%
Calcium 14% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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