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- 1 c. white granulated sugar
- 1/2 c. packed light brown sugar
- 2 12oz. cans evaporated milk, (3 c.)
- 1 tbsp. molasses
- 4 beaten eggs
- 2 c. whipping cream
- 3 1/2 c. finely chopped tart apple (tossed with 2 tbsp of cinnamon sugar)
- 1 tsp. vanilla
- apple slices
- caramel ice cream topping (optional)
- In a medium saucepan combine the white sugar, brown sugar, milk, and molasses.
- Cook and stir over a medium heat until the sugars dissolve and remove from the heat.
- Slowly stir 1 c. of the hot milk mixture into the beaten eggs, then pour this back into the hot mixture in saucepan.
- Cook and stir over a low heat just until bubbling. Do not boil. Remove from heat. Let cool slightly. Cover and chill.
- Stir in the whipping cream, chopped apple, and vanilla.
- Freeze in an ice cream freezer according to manufacturer's
directions. Let the ice cream ripen for at least 4 hours before serving.
- Garnish with apple slices and caramel topping, if desired.
Makes about 2 quarts.
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