Title: Cranberry raspberry ice cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
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      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.