Cranberry Ice Cream
|Cranberries||1 Pound (Fresh / Tinned)|
|Castor sugar||1 Pound|
|Double cream||8 Ounce|
Cook 1 lb. fresh cranberries with 8 oz. water until soft.
Mash through a sieve or blend in a liquidizer.
Add 3/4 lb. castor sugar and the juice of 2 oranges.
Pour into refrigerator tray.
Freeze with freezing unit at high for 20 minutes.
Whip 8 oz. double cream.
Fold into the slightly frozen cranberry mixture.
Return to the refrigerator tray.
Freeze until firm then turn down the freezing unit to normal.