Mix all ingredients except the heavy whipping cream. Slowly add the cream until the frosting is the right consistancy for speading.

Bring water to boil - use pan with heavy bottom to prevent burning and sticking.
Add cranberries and raisins, bring to a boil again, reduce to simmer and cook 15 minutes. Blend for smooth sauce or leave chunky. Chill any left overs. It freezes well. I putit in small containers to use the next time I fix turkey.

Because this uses eggs, it must be heated. So it is not fast, but it is heavenly. Use a heavy bottom pan that dispuerses heat well. I like stainless steel with a copper inner layer.

Start heating over medium heat the milk & cream. Separate the eggs, putting the whites in a mixing bowl for whipping. Stir the yolks and then add with a whisk to the milk & cream. (Don't let the milk mixture get too hot before adding the yolks!) Stir in the frozen white grape juice. Add the coconut. Heat, stirring often, until it just starts to boil. While it is heating, beat the egg whites til they form soft peaks. Add the vanilla. When the milk mixture is just boiling, remove from heat and immediately add to the stiff egg whites with the mixer going slowly. Make sure all the egg whites get thoroughly mixed in with the heated mixture.

If you have an ice cream maker with a compressor, pour in and start. It takes about an hour with my compressor type.

If you have one where the container is placed in the freezer, you will have to cool the mixture first. If you pour it in hot, it will take out too much of the cooling in the container and never turn to ice cream. Chill in the refrigerator or, if in a hurry, cool by placing the hot mixture in a metal pan and the metal pan in a bowl of ice water. Stir to move the hot mixture to the cool sides. Takes about twenty minutes of stirring, so you have to really want the ice cream right away!! It needs to be cooled to 42 degrees or less. Under 40 is better.

Before I had a compressor type, I would make a double batch. Then I would cool half right away and put the other half in the refrig for the next day...

Because this uses eggs, it must be heated. So it is not fast, but it is heavenly. Use a heavy bottom pan that dispuerses heat well. I like stainless steel with a copper inner layer.

Start heating over medium heat the milk & cream. Separate the eggs, putting the whites in a mixing bowl for whipping. Stir the yolks and then add with a whisk to the milk & cream. (Don't let the milk mixture get too hot before adding the yolks!) Stir in the frozen white grape juice. Add the chocolate. Heat, stirring often, until it just starts to boil and the chocolate melts. While it is heating, beat the egg whites til they form soft peaks. Add the vanilla. When the milk mixture is just boiling, remove from heat and immediately add to the stiff egg whites with the mixer going slowly. Make sure all the egg whites get thoroughly mixed in with the heated mixture.

If you have an ice cream maker with a compressor, pour in and start. It takes about an hour with my compressor type.

If you have one where the container is placed in the freezer, you will have to cool the mixture first. If you pour it in hot, it will take out too much of the cooling in the container and never turn to ice cream. Chill in the refrigerator or, if in a hurry, cool by placing the hot mixture in a metal pan and the metal pan in a bowl of ice water. Stir to move the hot mixture to the cool sides. Takes about twenty minutes of stirring, so you have to really want the ice cream right away!! It needs to be cooled to 42 degrees or less. Under 40 is better.

Before I had a compressor type, I would make a double batch. Then I would cool half right away and put the other half in the refrig for the next day...

Because this uses eggs, it must be heated. So it is not fast, but it is heavenly. Use a heavy bottom pan that dispuerses heat well. I like stainless steel with a copper inner layer.

Start heating over medium heat the milk & cream. Separate the eggs, putting the whites in a mixing bowl for whipping. Stir the yolks and then add with a whisk to the milk & cream. (Don't let the milk mixture get too hot before adding the yolks!) Stir in the frozen white grape juice. Heat, stirring often, until it just starts to boil. While it is heating, beat the egg whites til they form soft peaks. Add the vanilla. When the milk mixture is just boiling, remove from heat and immediately add to the stiff egg whites with the mixer going slowly. Make sure all the egg whites get thoroughly mixed in with the heated mixture.

If you have an ice cream maker with a compressor, pour in and start. It takes about an hour with my compressor type.

If you have one where the container is placed in the freezer, you will have to cool the mixture first. If you pour it in hot, it will take out too much of the cooling in the container and never turn to ice cream. Chill in the refrigerator or, if in a hurry, cool by placing the hot mixture in a metal pan and the metal pan in a bowl of ice water. Stir to move the hot mixture to the cool sides. Takes about twenty minutes of stirring, so you have to really want the ice cream right away!! It needs to be cooled to 42 degrees or less. Under 40 is better.

Before I had a compressor type, I would make a double batch. Then I would cool half right away and put the other half in the refrig for the next day...

The rice flour gives this fondue a wonderful consistancy. The trick to fondue is cooking it in a heavy pan. An enameled cast iron fondue pot is best. You can use a heavy bottom stainless pan. Do not start heating the fondue until all the dipping things are prepped. Things like brocolli and apples work best if you dip them by hand - so use whole apple slices and leave part of the stem on the brocolli for use as a handle. I start heating the wine as I chop the last of the dipping fruits.

The wine should be a dry white. Sweet wines do not make good fondue. The Guryere cheese gives the fondue its distinctive flavor. It needs to be used, even though it is not cheap. Jarlsburg may be substituted for the Emmentaler.

It's a good idea to start whatever you will heat the fondue on at the table before starting to melt the cheese. Our current favorite is 4 of the small round candles. They keep it hot, but not overly hot.If you are cooking it in a different pot that you are serving it in, be sure and pre-heat the serving pot.

Grate all of the cheese and toss it with the rice flour. Preheat the wine in the heavy pan on medium to medium high until just forming small bubbles. My gas stove uses between 6-7. It should be hot but not boiling. Add the cheeese/flour mixture a handful at a time. Stir constantly, making sure that all of the pan bottom gets touched. Wait between handfuls until the last batch gets slightly melted. After the last handful, keep stirring until all the cheese is melted and it just starts to bubble. If using vermouth - add at this time. Serve immediately.

Feeds two hungry people.