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Cranberry Ice Cream
Ingredients
- 1 lb Can cranberry sauce
- 1 Tbsp. Lemon juice
- 1 c. Heavy cream, whipped
Directions
- Break up the cranberry sauce with a fork and beat with a rotary beater till 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 till smooth. Return to freezing tray and freeze. For added smoothness, remove and beat a second time before final freezing.
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