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garden Apple Ice Cream serve This With Thin Wafer Cookies. 3 Egg Yolks, Beaten
1/2 Cup Granulated Sugar
1/2 Cup Milk
1/4 Teaspoon Salt
2 Cups Chilled Whipping Cream
3/4 Cup (6 Ounces) Frozen Apple Juice Concentrate, Thawed
1/2 To 1 Teaspoon Rose Water
3 To 4 Drops Red Food Color (optional) mix Egg Yolks, Sugar, Milk And Salt In Saucepan. Cook Over Medium Heat, Stirring Constantly, Just Until Bubbles Appear Around Edge. Pour Into Chilled Bowl; Cover And Refrigerate Until Room Temperature 1 To 2 Hours. stir Remaining Ingredients Into Milk Mixture. Pour Into Freezer Can; Put Dasher In Place. Cover And Adjust Crank. Place Can In Freezer Tub. Fill Freezer Tub 1/3 Full Of Ice; Add Remaining Ice Alternately With Layers Of Rock Salt (6 Parts Ice To 1 Part Rock Salt). Turn Crank Until It Turns With Difficulty. Drain Water From Freezer Tub. Remove Lid; Remove Dasher. Pack Mixture Down; Replace Lid. Repack In Ice And Salt. Let Stand Several Hours To Ripen. yields 8 Servings. |
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