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| 2 1/2 x ca. 450 g | Tart baking apples |
| 1 1/2 Tasse | sugar |
| 2 Tasse | water boiling |
| 1 Teelöffel | cinnamon ground |
| 3 Packung | gelatin Unflavored |
| 2 Tasse | milk |
| 2 Tasse | sugar |
| 1/4 Teelöffel | salt |
| 4 | eggs |
| 4 Tasse | light cream |
| 1 Packung | Instant vanilla pudding |
| 4 Teelöffel | lemon juice |
| 3/4 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg ground |
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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,
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