-12-
PRALINE ALMOND FUDGE ICE CREAM
2
3
⁄
4
cups light brown sugar
1
⁄
4
cup plus 3
1
⁄
2
tablespoons flour
1
⁄
2
teaspoon salt
6
1
⁄
4
cups milk
5 eggs, beaten
5 cups whipping cream
2
1
⁄
2
tablespoons vanilla extract
2
1
⁄
2
cups slivered almonds
3
3
⁄
4
tablespoons butter
1
1
⁄
4
cup chocolate fudge topping
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over
medium heat about 15 minutes or until thickened, stirring constantly. Gradually stir
about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture,
stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine
whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire
whisk to combine. Sauté almonds in butter over low heat about 5 minutes. Stir into
ice cream mixture. Freeze as directed. Swirl chocolate fudge topping through ice
cream after it has stopped churning. (
NOTE:
This is easier to do as you transfer ice
cream into another container.)
SPICED CIDER SORBET
5 cups apple cider or apple juice
2
1
⁄
2
cups sugar
1
1
⁄
4
teaspoon whole cloves
5 whole cinnamon sticks
5 cups unsweetened applesauce
2
1
⁄
2
cups cranberry juice
1
⁄
4
cup plus 1 tablespoon lemon juice
Combine apple cider/juice, sugar, cloves and cinnamon sticks in saucepan. Bring to a
boil over medium heat , stirring occasionally. Boil 5 minutes. Remove from heat.
Remove cloves and cinnamon sticks with a slotted spoon; discard. Stir in applesauce,
cranberry and lemon juices. Cover refrigerate 1 hour. Freeze as directed.
THE RECIPES
