DUTCH APPLE ICE CREAM
Source: The Joy of Ice Cream by Matthew Klein
Makes slightly more than 1 quart

APPLE MIXTURE:
2 ripe tart apples, such as Granny Smiths or Jonathans
3 Tbsp. ground cinnamon
3/4 cup extrafine sugar, divided use
1/4 cup water
ICE CREAM:
1 large egg*
1 cup half-and-half
1 Tbsp. vanilla extract
3 cups heavy cream

PREPARE APPLE MIXTURE:
Peel and core the apples. Cut them into 1/4-inch dice and put them in a saucepan, along with the cinnamon, half the sugar, and the water. Cook the mixture over low heat for about 10 to 15 minutes, or until apples are soft. Chill.

PREPARE ICE CREAM:
Put the egg, half-and-half, remaining sugar, and vanilla extract in a blender and blend on medium speed until the mixture is smooth and all the sugar is dissolved.

Slowly add the cream and continue blending on low speed for 30 seconds.

Transfer the mixture to your ice cream machine and freeze according to the manufacturer’s instructions.

When the ice cream is about half frozen, add the apple-cinnamon mixture and continue freezing.

Variation:

APPLEJACK RAISIN:
Soak 1/2 cup dark raisins in 1/3 cup apple brandy until they have swelled. Add the raisins, along with any remaining liquid, just before you transfer the mixture to your ice-cream machine.

*Editor's note:Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs