| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Tart baking apples |
| 1 1/2 | c | Sugar |
| 2 | c | Boiling water |
| 1 | t | Ground cinnamon |
| 3 | Unflavored gelatin | |
| 2 | c | Milk |
| 2 | c | Sugar |
| 1/4 | t | Salt |
| 4 | Eggs | |
| 4 | c | Light cream |
| 1 | Instant vanilla pudding | |
| 4 | t | Lemon juice |
| 3/4 | t | Ground cinnamon |
| 1/4 | t | Ground nutmeg |
INSTRUCTIONS
Halve & core apples. Place in 13x9x2-inch baking pan. Dissolve sugar in boiling water & pour over apples. Sprinkle with cinnamon. Bake at 350 for 45 minutes or until tender. Drain, cool & scrape pulp from skins. Process until smooth. Measure about 2-3/4 cups pureed apples. (For a short cut, use applesauce.) Soften gelatin in 1-1/2 cups apple puree. Heat until gelatin dissolves & remove from heat. Stir in remaining puree, milk, sugar & salt. In a large mixer bowl, mix 4 eggs. Add cream, pudding mix, lemon juice, cinnamon & nutmeg. Stir in puree mixture. Freeze in ice cream freezer according to directions. KATHERINE HILL From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 157
Total Fat: 17.9g
Cholesterol: 118.1mg
Sodium: 125.1mg
Potassium: 182.6mg
Carbohydrates: 63.8g
Fiber: <1g
Sugar: 60.5g
Protein: 5.6g