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Garden Apple Ice Cream


Serve this with thin wafer cookies.


  • 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)
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  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.

Yield: 8 servings

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