Taffy Apple Ice Cream

A spellbinding taste of the carnival midway from July 1974.

Yield: about 2 quarts (16 servings)

Ingredients

• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 (12 ounce) cans evaporated milk
• 1 tablespoon molasses
• 4 beaten eggs
• 2 cups whipping cream
• 3 cups peeled, cored, and finely chopped apple
• 1 teaspoon vanilla extract
• Apple slices*
• Caramel ice cream topping

Instructions

1. In a medium saucepan combine sugars, milk and molasses. Cook and stir over medium heat until sugar dissolves; remove from heat.
2. 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 until bubbling; do not boil.
3. Remove from heat. Cool slightly. Cover and chill.
4. Stir in cream, chopped apple and vanilla extract.
5. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.
6. Ripen for 4 hours.
7. Garnish with apple slices and caramel topping, if desired.

Notes

* Granny Smith apples work best for this ice cream.

Attribution

Posted by Marla at Recipe Goldmine 10/8/2001 7:31 am.