Garden Apple Ice Cream

Serve this with thin wafer cookies.

3 egg yolks, beaten
1/2 cup granulated sugar
1/2 cup milk
1/4 teaspoon salt
2 cups chilled whipping cream
3/4 cup (6 ounces) frozen apple juice concentrate, thawed
1/2 to 1 teaspoon rose water
3 to 4 drops red food color (optional)

Mix egg yolks, sugar, milk and salt in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge.
Pour into chilled bowl; cover and refrigerate until room temperature 1 to 2 hours.

Stir remaining ingredients into milk mixture.
Pour into freezer can; put dasher in place.
Cover and adjust crank.
Place can in freezer tub.
Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
Turn crank until it turns with difficulty.
Drain water from freezer tub.
Remove lid; remove dasher.
Pack mixture down; replace lid.
Repack in ice and salt.
Let stand several hours to ripen.

Yields 8 servings.