1 c. milk
1/3 c. sugar
1/4 tsp. salt
1 egg
1 (16 oz.) can cranberry raspberry sauce
1 c. light cream
1/2 tsp. vanilla

In a small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir in small amount of hot mixture into beaten egg; return to hot mixture. Cook and stir over low heat 5 minutes. Chill.

In a large bowl, break up cranberry raspberry sauce with fork; stir in egg mixture, cream and vanilla. Pour into 2 quart metal cream can of ice cream freezer. Pour into freezer trays, place in freezer 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating.