Rival 8455-X, 8405, 8605, 8620 Praline Almond Fudge ICE Cream, Spiced Cider Sorbet, Strawberry ICE

PRALINE ALMOND FUDGE ICE CREAM

4 Quart	5 Quart		6 Quart
21⁄4 cups light brown sugar	23⁄4 cups light brown sugar		31⁄2 cups light brown sugar
1⁄4 cup plus 2 tablespoons flour	1⁄4 cup plus 31⁄2 tablespoons flour		1⁄2 cup flour
1⁄2 teaspoon salt	1⁄2 teaspoon salt		3⁄4 teaspoon salt
5 cups milk	61⁄4 cups milk		7 cups milk
4 eggs, beaten	5 eggs, beaten		6 eggs, beaten
4 cups whipping cream	5 cups whipping cream		6 cups whipping cream
2 tablespoons vanilla extract	21⁄2	tablespoons vanilla extract	3 tablespoons vanilla extract
2 cups slivered almonds	21⁄2	cups slivered almonds	3 cups slivered almonds
3 tablespoons butter	33⁄4	tablespoons butter	5 tablespoons butter
1 cup chocolate fudge topping	11⁄4	cup chocolate fudge topping	11⁄2 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

4 Quart	5 Quart		6 Quart
4 cups apple cider or apple juice	5 cups apple cider or apple juice		6 cups apple cider or apple juice
2 cups sugar	21⁄2	cups sugar	3 cups sugar
1 teaspoon whole cloves	11⁄4	teaspoon whole cloves	11⁄2 teaspoons whole cloves
4 whole cinnamon sticks	5 whole cinnamon sticks		6 whole cinnamon sticks
4 cups unsweetened applesauce	5 cups unsweetened applesauce		6 cups unsweetened applesauce
2 cups cranberry juice	21⁄2	cups cranberry juice	3 cups cranberry juice
1⁄4 cup lemon juice	1⁄4 cup plus 1 tablespoon		1⁄3 cup lemon juice
	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.

STRAWBERRY ICE

4 Quart	5 Quart		6 Quart
2 quarts fresh or frozen	21⁄2	quarts fresh or frozen	3 quarts fresh or frozen
strawberries, thawed	strawberries, thawed		strawberries, thawed
1 cup sugar	11⁄4	cup sugar	11⁄2 cup sugar
2 cups water	21⁄2	cup water	3 cups water
2 tablespoons lemon juice	2 tablespoons plus 11⁄2 teaspoon		3 tablespoons lemon juice
	lemon juice

Puree strawberries and combine with sugar. Let stand 2 hours. Add water and lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.

VANILLA ICE MILK

4 Quart	5 Quart		6 Quart
3 cups skim milk	33⁄4	cups skim milk	41⁄2	cups skim milk
11⁄2 cups sugar	13⁄4	cups sugar	21⁄4	cups sugar
1⁄4 teaspoon salt	1⁄4 teaspoon salt		1⁄4 teaspoon salt
9 cups whole milk	111⁄4 cups whole milk		131⁄2 cups whole milk
11⁄2 teaspoon vanilla extract	13⁄4	teaspoons vanilla extract	21⁄4	teaspoons vanilla extract

Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.

CHOCOLATE ICE MILK

4 Quart		5 Quart		6 Quart
21⁄2	cups skim milk	31⁄8	cups skim milk	33⁄4 cups skim milk
81⁄2	cups whole milk	101⁄2 cups whole milk		123⁄4 cups whole milk
4 squares semisweet chocolate		5 squares semisweet chocolate		6 squares semisweet chocolate
22⁄3	cups sugar	31⁄3	cups sugar	4 cups sugar
1 teaspoon salt		11⁄4	teaspoon salt	11⁄2 teaspoon salt
2 teaspoons vanilla extract		21⁄2	teaspoons vanilla extract	2 tablespoons vanilla extract

Combine skim and whole milk in saucepan. Add semisweet chocolate. Cook over medium heat until chocolate is melted, stirring constantly. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in vanilla. Cover and refrigerate 2 hours. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.

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