Taffy Apple Ice Cream

Granny Smith or other tart apples work best in this flavorful egg-based ice cream.

3 users rated this recipe an average rating of 2.5
  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Yields: 2 quart
  • Prep: 45 mins
  • Freeze: 4 hrs
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Taffy Apple Ice Cream
cup packed brown sugar
12 ounce can (3 cups total) evaporated milk
tablespoon molasses
beaten eggs
cups whipping cream
cups peeled, cored, and finely chopped apple
teaspoon vanilla
Apple slices (optional)
Caramel ice cream topping (optional)
  1. In a medium saucepan combine granulated sugar, brown sugar, milk, and molasses. Cook and stir over medium heat until 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 until bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.
  2. Stir in whipping cream, chopped apple, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen ice cream for 4 hours. Garnish with apple slices and caramel topping, if desired. Makes about 2 quarts (16 servings).
From the Test Kitchen

Prepare the ice cream mixture; cool, cover, and chill. Freeze ice cream and let ripen.

Nutrition Facts (Taffy Apple Ice Cream)
    Per serving:
  • 272 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 108 mg chol.,
  • 79 mg sodium,
  • 28 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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