Spiced Apple Ice Cream

• 4 cups Half-and-half
• 2 whole Egg Yolks
• 1 cup Apple Butter
• 1/4 cups Sugar
• 2 teaspoons Vanilla Extract
• 2 pinches Salt

1. Place a sauce pot over medium heat. Add the half-and-half, egg yolks, apple butter, sugar, vanilla and salt. Whisk well.
2. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.
3. Place the lid on the pot and refrigerate for at least 4 hours or overnight. If you're in a hurry, place it in the freezer for 1 hour, but stir every twenty minutes. Don't forget about it! At the same time, you should also freeze your ice cream maker canister and paddle.
4. Put the frozen canister into your ice cream machine. Place a sieve over the top of the canister (to remove any egg clumps) and pour the ice cream mixture into the canister.
5. Churn according to manufacturer's instructions for 20+ minutes until thick like soft serve ice cream. Then scoop into an airtight container and freeze to harden.
6. Yield: 1.5 quarts.

egg yolks, apple butter, ubc, vanilla, salt

Taken from tastykitchen.com/recipes/desserts/spiced-apple-ice-cream/ (may not work)