Baked apple ice cream

Yield: 12 Servings

Measure 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

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, .

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