---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRANBERRY RASPBERRY ICE CREAM **
  Categories: Ice cream
       Yield: 1 servings
  
 ----------------------PATTI - VDRJ67A----------------------
       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
  
   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.
  
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