Apple nut cinnamon ice cream (motts)
32 Servings
Ingredients
| Quantity | 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 |
Directions
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 www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998