Baked apple ice cream
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Tart baking apples |
| 1½ | cup | Sugar |
| 2 | cups | Boiling water |
| 1 | teaspoon | Ground cinnamon |
| 3 | packs | Unflavored gelatin |
| 2 | cups | Milk |
| 2 | cups | Sugar |
| ¼ | teaspoon | Salt |
| 4 | Eggs | |
| 4 | cups | Light cream |
| 1 | pack | Instant vanilla pudding |
| 4 | teaspoons | Lemon juice |
| ¾ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
Directions
APPLE PUREE
ICE CREAM
Halve & core apples. Place in 13x9x2-inch baking pan. Dissolve sugar in boiling water & pour over apples. Sprinkle with cinnamon. Bake at 350 for 45 minutes or until tender. Drain, cool & scrape pulp from skins. Process until smooth. Measure about 2-¾ cups pureed apples. (For a short cut, use applesauce.) Soften gelatin in 1-½ cups apple puree. Heat until gelatin dissolves & remove from heat. Stir in remaining puree, milk, sugar & salt.
In a large mixer bowl, mix 4 eggs. Add cream, pudding mix, lemon juice, cinnamon & nutmeg. Stir in puree mixture. Freeze in ice cream freezer according to directions.
KATHERINE HILL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .