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Cranberry Ice Cream

Author/Submitted by:
Servings: 1
Categories: Desserts / Ice Cream/Frozen Yogurt

1  pound  Can cranberry sauce
1  tablespoon  Lemon juice
1  cup  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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