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FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 13
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 |
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.
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.)
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.
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.
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.