A spellbinding taste of the carnival midway from July 1974.
Granny Smith or other tart apples work best in this flavorful ice cream.
1 cup granulated sugar
1/2 cup packed brown sugar
2 (12 ounce) cans evaporated milk
1 tablespoon molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple
1 teaspoon vanilla extract
Caramel ice-cream topping
In a medium saucepan combine sugars, milk, and molasses. Cook and stir over medium heat till sugar dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just till bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.
Stir in cream, chopped apple, and vanilla. Freeze in a 4- or 5- quart ice cream freezer according to manufacturer's directions. Ripen 4 hours.
Garnish with apple slices and caramel topping, if desired.
Makes about 2 quarts (16 servings).