Ingredients
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
Preparation
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.
Stir whipping cream, vanilla and 3 or 4 drops food color into milk mixture.
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.
Stir apple mixture into milk mixture. Pour into 2-quart ice-cream freezer. Freeze according to manufacturer’s directions.
