13
PRALINE ALMOND FUDGE ICE CREAM
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
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.
4 Quart
2
1
⁄
4
cups light brown sugar
1
⁄
4
cup plus 2 tablespoons flour
1
⁄
2
teaspoon salt
5 cups milk
4 eggs, beaten
4 cups whipping cream
2 tablespoons vanilla extract
2 cups slivered almonds
3 tablespoons butter
1 cup chocolate fudge topping
5 Quart
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
6 Quart
3
1
⁄
2
cups light brown sugar
1
⁄
2
cup flour
3
⁄
4
teaspoon salt
7 cups milk
6 eggs, beaten
6 cups whipping cream
3 tablespoons vanilla extract
3 cups slivered almonds
5 tablespoons butter
1
1
⁄
2
cup chocolate fudge topping
4 Quart
4 cups apple cider or apple juice
2 cups sugar
1 teaspoon whole cloves
4 whole cinnamon sticks
4 cups unsweetened
applesauce
2 cups cranberry juice
1
⁄
4
cup lemon juice
5 Quart
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
6 Quart
6 cups apple cider or apple juice
3 cups sugar
1
1
⁄
2
teaspoons whole cloves
6 whole cinnamon sticks
6 cups unsweetened
applesauce
3 cups cranberry juice
1
⁄
3
cup lemon juice
12
ROCKY ROAD ICE CREAM
Combine milk and semisweet chocolate in saucepan. Stirring constantly,
cook over medium heat until chocolate is melted. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and
refrigerate 30 minutes. Freeze as directed.
PEPPERMINT ICE CREAM
Scald milk until bubbles form around edge of pan. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes. Place peppermint candy in a plastic
bag. Break into large pieces (about
1
⁄
4
-inch) with a mallet or rolling pin. Stir
into chilled mixture. Freeze as directed.
4 Quart
2 cups milk
6 squares (1 oz. each)
semisweet chocolate
1
3
⁄
4
cups sugar
1
⁄
2
teaspoon salt
2 cups half and half
1 tablespoon vanilla extract
4 cups whipping cream
2 cups mini marshmallows
1
1
⁄
2
cups chocolate chips
1 cup chopped pecans
5 Quart
2
1
⁄
2
cups milk
7
1
⁄
2
squares (1 oz. each)
semisweet chocolate
2
1
⁄
4
cup sugar
1
⁄
2
teaspoon salt
2
1
⁄
2
cups half and half
1
1
⁄
2
tablespoons vanilla extract
5 cups whipping cream
2
1
⁄
2
cups mini marshmallows
1
3
⁄
4
cups chocolate chips
1
3
⁄
4
cups chopped pecans
6 Quart
3 cups milk
9 squares (1 oz. each)
semisweet chocolate
2
3
⁄
4
cup sugar
3
⁄
4
teaspoon salt
3 cups half and half
2 tablespoons vanilla extract
6 cups whipping cream
3 cups mini marshmallows
2
1
⁄
4
cups chocolate chips
1
1
⁄
2
cups chopped pecans
4 Quart
2
1
⁄
2
cups milk
2 cups sugar
1 teaspoon salt
2
1
⁄
2
cups half and half
1
1
⁄
2
teaspoons vanilla extract
6 cups whipping cream
2 cups peppermint candy
5 Quart
3
1
⁄
8
cups milk
2
1
⁄
2
cups sugar
1
1
⁄
8
teaspoon salt
3
1
⁄
8
cups half and half
1
3
⁄
4
teaspoon vanilla extract
7
1
⁄
2
cups whipping cream
2
1
⁄
2
cups peppermint candy
6 Quart
4 cups milk
3 cups sugar
1
1
⁄
4
teaspoon salt
4 cups half and half
2 teaspoons vanilla extract
9 cups whipping cream
3 cups peppermint candy
FRSBWDBK 4 QT_11EM3.indd 13-14
8/31/11 9:08 AM
