Cranberry Creams

1. 1

   Have eight 1/2 c molds ready.

2. 2

   Remove ice cream from freezer to room temperature to soften.

3. 3

   Put gelatin in a medium bowl.

4. 4

   Stir in boiling water with a whisk until dissolved.

5. 5

   Whisk in cranberry sauce until well blended.

6. 6

   Stir in vanilla ice cream until no white streaks are left.

7. 7

   Ladle into molds.

8. 8

   Refrigerate at least 4 hours or until firm.

9. 9

   To unmold: Dip molds into warm (not hot) water.

10. 10

    Invert onto serving plates and, holding both mold and plate, shake down sharply to release mold.

11. 11

    Repeat, if necessary.

12. 12

    Garnish, if desired, with mint springs and sugared cranberries.

No additional tips available.