Taffy Apple Ice Cream
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||24 Ounce (2 Cans, 12 Ounce Each, 3 Cups Total)|
|Eggs||4 , beaten|
|Whipping cream||2 Cup (32 tbs)|
|Peeled cored finely chopped apple||3 Cup (48 tbs)|
1. In a medium saucepan combine granulated sugar, brown sugar, evaporated milk, and molasses. Cook and stir over medium heat till sugar dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into the beaten eggs; return to hot mixture in saucepan. Cook and stir over low heat just till bubbling; do not boil. Remove from heat. Cool slightly. Cover surface with plastic wrap and refrigerate till chilled.
2. Stir whipping cream, apples, and vanilla into chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Ripen 4 hours. If desired, garnish with apple slices and caramel topping.