| 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 |
ts |
Ground cinnamon |
| 3 |
pk |
Unflavored gelatin |
| 2 |
c |
Milk |
| 2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
|
Eggs |
| 4 |
c |
Light cream |
| 1 |
pk |
Instant vanilla pudding |
| 4 |
ts |
Lemon juice |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
INSTRUCTIONS
APPLE PUREE
ICE CREAM
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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