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On May 6, 2006, at 7:28 PM, Heron Breen wrote:
> Cranberry ice cream with straight bog cranberry and sugar. This was  
> the best!! The
> tart/sweet flavor was the winner at work (FEDCO Seeds) and at home.  
> We did not
> squeeje the skins out, and I thought it gave a nice flavor and  
> chewy texture. Other
> tasters said great but take out the skins. Everyone was surprized  
> and many said it
> was the best fruit ice cream they had ever had. Very recommended!

My aunt used to make a sort of cranberry ice cream for Thanksgiving  
when I was a kid.  She mixed one can (12 oz) of whole berry cranberry  
sauce with one container (16 oz) of sour cream, then put dollops into  
cupcake foils (like the paper you can use to line cupcake molds, but  
made of foil and substantial enough to stand on their own) and froze  
them by sliding a whole tray of them into the freezer.  I'd forgotten  
about that - they were great.  Probably a little chewier than what  
you made, but really tasty.  And the best part was, they were served  
as part of supper, not as dessert!

Ginda