Instructions: In large saucepan, combine brown sugar, milk and eggs.

Cook over low heat until mixture coats a metal spoon, stirring constantly.

Cool. Stir cream, apple sauce, vanilla, cinnamon and walnuts into cooled mixture.

Prepare 4 or 5-quart ice cream freezer according to manufacturer s directions; freeze as directed.

Yields 4 quarts.

Notes: Pantry: Motts Chunky Apple Sauce.

This recipe can easily be reduced
by half or even fourths to accommodate some of the smaller ice cream freezers available on the market.

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