Cranberry Ice Cream
1 pound fresh or frozen cranberries
1/2 to 3/4 cup granulated sugar
1 1/4 cups whipping cream
2 tablespoons plain yogurt
Put cranberries in a saucepan and pour 1 cup boiling water over.
Cover and leave for 5 minutes.
Bring to simmering point, cook for 5 minutes, turn off the heat and leave for 5 minutes.
Bring to simmering point again and cook for 5 minutes.
Remove from the heat, stir in the sugar, and reduce to a puree. Let cool.
In a bowl, lightly whip the cream with the yogurt, then fold into the puree.
Pour the mixture into a container.
Cover and freeze until firm, beating twice at hourly intervals.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Yield: 4 servings