German Chocolate Ice Cream **

In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal container of ice cream maker. Process according to manufacturer's directions. Makes 1 quart. NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating. Cover tray closely each time.