------------------------------PATTI - VDRJ67A------------------------------
      1 c  Milk

    1/3 c  Sugar

    1/4 ts Salt

      1    Egg

     16 oz Cran-raspberry sauce

      1 c  Light cream

    1/2 ts Vanilla

  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.