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Cranberry Ice Cream
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients: 1
pound
Can cranberry sauce 1
tablespoon
Lemon juice 1
cup
Heavy cream,
whipped
Directions:
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.
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