SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Taffy Apple Ice Cream

Makes: 16 servings
Serving size: 1/2cup Yield: 2 quart
Prep 45 mins Freeze 4 hrs
Taffy Apple Ice Cream
  • 1  cup  granulated sugar
  • 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)

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)
  • Servings Per Recipe 16,
  • cal. (kcal) 272,
  • Fat, total (g) 16,
  • chol. (mg) 108,
  • sat. fat (g) 9,
  • carb. (g) 28,
  • pro. (g) 5,
  • vit. A (RE) 196,
  • vit. C (mg) 2,
  • sodium (mg) 79,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe