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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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