Cranberry Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Can cranberry sauce,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp