Cranberry Ice Cream

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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.

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