A big hit with the toddler...(then again, we asked her if there was any ice cream she didn't like, she replied: "I don't like tree ice cream.") Perfect for a warm fall day.

Heat one cup whole milk, one cup heavy cream to 170 F. Meanwhile, beat four egg yolks until they're blended and bright yellow. Add a ladleful of the heated milk mixture to the yolks, and stir thoroughly. Add the tempered eggs to the remainder of the cream, whisking constantly to keep the eggs from curdling. Make sure the eggs spend at least 1 minute at 170 to kill any nasties. Remove from heat, add 1/2 cup honey and 1/2 tsp vanilla. Refrigerate until cold, then freeze in the ice-cream maker according to manufacturer instructions.

Meanwhile, either make applesauce or use a commercial chunky brand -- minimally sweetened is better. I used aging Fuji apples, a little lemon and cinnamon, and no sugar. I think a tarter variety would have been better, but that's what I had. Make sure the applesauce is cold.

When the ice cream is done churning, fold in the applesauce. I used about a cup and a half for this recipe, but you can use as much or as little as you want. My ice-cream maker has a pouring spout, so I added the applesauce and let the paddle mix it in.

Transfer to a freezer container.

Serve by itself or with some simple cookies -- butter or shortbread works nicely.

Enjoy!