Apple Ice Cream

 

1/2

cup sugar

1

cup milk

1/4

teaspoon salt

3

egg yolks, beaten

2

cups whipping (heavy) cream

1

teaspoon vanilla

Red or green food color, if desired

3

medium eating apples, peeled, cored and cut up

1/2

cup sugar

1

tablespoon lemon juice

• 1 Mix 1/2 cup sugar, the milk, salt and egg yolks in 1-quart saucepan. Cook over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate uncovered in chilled bowl 1 hour to 1 hour 30 minutes or until room temperature.
• 2 Stir whipping cream, vanilla and 3 or 4 drops food color into milk mixture.
• 3 Place half of the apples, 1/2 cup sugar and the lemon juice in food processor or blender. Cover and process, using quick on-and-off motions, until coarsely chopped. Add remaining apples. Cover and process until finely chopped but not mashed.
• 4 Stir apple mixture into milk mixture. Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions.