Lingonberry Ice Cream
|Egg yolks||3 , beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Lingonberry sauce/Cranberry sauce||1 Cup (16 tbs)|
In small saucepan combine egg yolks, sugar, and water.
Cook over low heat, stirring constantly, till thickened.
Fold into whipped cream.
Fold in lingonberry sauce or cranberry orange relish.
Turn into 9x5x3-inch loaf pan.
Freeze 8 hours or till firm.
Remove from freezer 10 minutes before serving.
Top each serving with whipped cream and grated chocolate, if desired.