Yield: 32 Servings
|1 cup||Firmly packed brown sugar|
|4||Eggs; slightly beaten|
|2 pints||Whipping cream; (4 cups)|
|23 ounces||Chunky Apple Sauce|
|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.
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998