Title: Cranberry Ice Cream
Categories: Desserts, Fruits, Harned 1994
Yield: 1 Batch


1 lb Can cranberry sauce
1 tb Lemon juice
1 c Heavy cream; whipped

Break up the cranberry sauce with a fork and beat with
a rotary beater until all lumps are gone. Blend in
lemon juice. Put in a refrigerator tray and freeze to
a mush. Blend in the whipped cream and beat until
smooth. Return to freezing tray and freeze. For
added smoothness, remove and beat a second time before
final freezing.

From _Our Best Recipes_ by Lena E. Sturges, Food
Editor. Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 133. Library of Congress Catalog Number
70-140493. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini