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Apple Ice Cream

1 lb Fuji apples
2 tb Lemon juice
3 oz Sugar
1 pn Cinnamon
2 ts Redcurrant jelly
1 1/2 pt Carton whipping cream
Fresh mint and apple slices to serve; (optional)

Peel, core and chop the apples.

Place in a pan with the lemon juice and sugar and cook gently, keeping covered, for 5-6 minutes, until soft. Beat in the cinnamon and redcurrant jelly and leave to cool.

Whip the cream until fairly thick and fold into the apple pur‚e. Pour into a plastic container, cover and freeze for 30 minutes. Stir and freeze for a further 4-5 hours or until frozen.

Decorate with fresh mint and sliced apple before serving. For this recipe, you need to use a crisp, juicy fleshed apple variety such as Fuji, Braebun or Golden Delicious. Fuji apples have a wonderful honey-like sweetness.

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