Categories: Ice cream 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      1 c  Milk                               16 oz Cran-raspberry sauce 
    1/3 c  Sugar                               1 c  Light cream 
    1/4 ts Salt                              1/2 ts Vanilla 
      1    Egg                             
  
  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.