1 cup granulated sugar
1/2 cup packed brown sugar
2 (12-ounce) cans (3 cups total) evaporated milk
1 tablespoon molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple
1 teaspoon vanilla extract
Apple slices (optional)
Caramel ice cream topping (optional)
In a medium saucepan combine granulated sugar, brown sugar, milk, and molasses. Cook and stir over medium heat until sugar dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just until bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.
Stir in whipping cream, chopped apple, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer’s directions. Ripen ice cream for 4 hours. Garnish with apple slices and caramel topping, if desired.
Makes about 2 quarts (16 servings).
Make-Ahead Tips:
Prepare the ice cream mixture; cool, cover, and chill. Freeze ice cream and let ripen.
Nutritional facts per serving: calories: 272, total fat: 16g, saturated fat: 9g, cholesterol: 108mg, sodium: 79mg, carbohydrate: 28g, fiber: 0g, protein: 5g, vitamin A: 19%, vitamin C: 3%, calcium: 13%, iron: 3%