Taffy Apple Ice Cream

1 cup granulated sugar
1/2 cup packed brown sugar
2 cans evaporated milk (12 ounce) (3 cups total)
1 tablespoon molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled cored, and finely chopped apple
1 teaspoon vanilla
Apple slices (optional)
Caramel ice cream topping (optional)

In a medium saucepan combine granulated sugar, brown sugar, milk, and molasses. Cook and stir over medium heat until sugar dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just until bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill.

Stir in whipping cream, chopped apple, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen ice cream for 4 hours. Garnish with apple slices and caramel topping, if desired.

Makes about 2 quarts (16 servings).