International Recipes

Garden Apple Ice Cream

Serve this with thin wafer cookies.

No Photo

Yield: 8 servings


  • 3 egg yolks, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 cups chilled whipping cream
  • 3/4 cup (6 ounces) frozen apple juice concentrate, thawed
  • 1/2 to 1 teaspoon rose water
  • 3 to 4 drops red food color (optional)


  1. Mix egg yolks, sugar, milk and salt in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge.
  2. Pour into chilled bowl; cover and refrigerate until room temperature 1 to 2 hours.
  3. Stir remaining ingredients into milk mixture. Pour into freezer can; put dasher in place. Cover and adjust crank.
  4. Place can in freezer tub. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty.
  5. Drain water from freezer tub.
  6. Remove lid; remove dasher.
  7. Pack mixture down; replace lid.
  8. Repack in ice and salt.
  9. Let stand for several hours to ripen.

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