Cranberry Raspberry Ice Cream
Yield
6 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 16 | ounces |
cran-raspberry sauce
|
* |
| 1 | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 462.4 | ml/g |
cran-raspberry sauce
|
* |
| 237 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
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.
