Apple nut cinnamon ice cream (motts)

Yield: 32 Servings

Measure Ingredient
1 cup Firmly packed brown sugar
4 cups Milk
4 Eggs; slightly beaten
2 pints Whipping cream; (4 cups)
23 ounces Chunky Apple Sauce
2 tablespoons Vanilla
1 teaspoon Or 2 cinnamon
⅔ cup Chopped walnuts

In large saucepan, combine brown sugar, milk and eggs.

Cook over low heat until mixture coats a metal spoon, stirring constantly.

Cool. Stir cream, apple sauce, vanilla, cinnamon and walnuts into cooled mixture.

Prepare 4 or 5-quart ice cream freezer according to manufacturer­s directions; freeze as directed. Yields 4 quarts.

Notes: Pantry: Mott's Chunky Apple Sauce. This recipe can easily be reduced by half or even fourths to accommodate some of the smaller ice cream freezers available on the market.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998

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