Taffy Apple Ice Cream

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

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