Taffy Apple Ice Cream
  • Servings: 16
  • 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
  1. 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.
  2. Cool slightly. Cover and chill.
  3. Stir in cream, chopped apple, and vanilla. Freeze in a 4− or 5− quart ice cream freezer according to
  4. manufacturer's directions. Ripen 4 hours.
  5. Garnish with apple slices and caramel topping, if desired.
  6. Makes about 2 quarts (16 servings).
From ice cream delights and way yummy