Granny Smith or other tart apples work best in this flavorful ice cream

1 c. white granulated sugar
1/2 c. packed light brown sugar
2 12oz. cans evaporated milk,
1 tbsp. molasses
4 beaten eggs
2 c. whipping cream
3 1/2 c. finely chopped tart apple
1 tsp. vanilla
apple slices
caramel ice cream topping

Source: Better Homes And Gardens

In a medium saucepan combine the white sugar, brown sugar, milk, and molasses. Cook and stir over a medium heat until the sugars dissolve and remove from the heat. Slowly stir 1 c. of the hot milk mixture into the beaten eggs, then pour this back into the hot mixture in saucepan. Cook and stir over a low heat just until bubbling. Do not boil. Remove from heat. Let cool slightly. Cover and chill. Stir in the whipping cream, chopped apple, and vanilla. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer’s directions. Let the ice cream ripen for at least 4 hours before serving. Garnish with apple slices and caramel topping, if desired. Makes about 2 quarts.