Ice Cream Recipes
Garden Apple Ice Cream Serve this with thin wafer cookies. 3 egg yolks, beaten1/2 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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