What says frozen confection more than 22 degree January nights? Well, it seemed warm by comparison to sub-zero temperatures. And I needed to use this jellied cranberry sauce. Really, I did!
1-1/2 cups jellied cranberry sauce
1/4 cup orange juice
1/2 cup sugar
1 egg white, beaten stiff
1/2 cup cream, whipped
Beat the cranberry sauce with the orange juice and sugar until well combined. Put in the freezer about an hour, until slushy. Stir in the beaten egg white and whipped cream, combining well, and process in your ice cream maker, or return to the freezer, stirring every hour or so until it's pretty solid.
Slice some banana on top if you want to feel like you're eating a really healthy dessert!
This is a really easy ice cream to make, not even requiring any fancy equipment. The recipe came from my 1950s Fannie Farmer cookbook, and the introduction to it says it's great as an accompaniment to a chicken or turkey dinner. I have the feeling Mr. Farmer wrote that, and when I read it to my dearly beloved, he said, "So, what's wrong with sherbet as a side dish?" I rest my case.
Have a great weekend, everyone!