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Taffy Apple Ice Cream
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cup granulated sugar
/2 cup packed brown sugar
(12 ounce) cans evaporated milk
tablespoon molasses
beaten eggs
cups whipping cream
cups peeled, cored, and finely chopped apple
teaspoon vanilla extract
Apple slices
Caramel ice−cream topping
In a medium saucepan combine sugars, milk, and molasses. Cook and stir over medium heat till sugar
dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot
mixture in saucepan. Cook and stir over low heat just till bubbling; do not boil. Remove from heat.
Cool slightly. Cover and chill.
Stir in cream, chopped apple, and vanilla. Freeze in a 4− or 5− quart ice cream freezer according to
manufacturer's directions. Ripen 4 hours.
Garnish with apple slices and caramel topping, if desired.
Makes about 2 quarts (16 servings).
Taffy Apple Ice Cream
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