r
ICE
CREAM
PEppERMiNT
ICE
CREAM
2 Quart
4 Quart
6 Quart
1
V4
cups
2V2
cups
4
cups
Milk
1 cup 2
cups
3
cups
Sugar
'12
teaspoon 1 teaspoon 1'/4 teaspoons Salt
1'/4
cups
2'12
cups
4
cups
Half and Half
1 teaspoon
1'12
teaspoons 2 teaspoons Vanilla Extract
3
cups
6
cups
9
cups
Whipping Cream
1 cup 2
cups
3
cups
Peppermint Candy
Scald milk until bubbles form around edge. 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 candies
in
a
plastic bag. Break into large pieces (about
V4-inch)
by pounding with a
mallet
or
rolling pin. Stir into chilled mixture. Freeze
as
directed.
PRALiNE
ALMONd
FudGE
ICE
CREAM
2 Quart 4 Quart
6 Quart
1
cup
2V4
cups
3
'
/2
cups
Light Brown Sugar
3 tablespoons
'/4
cup plus
V2
cup
. Flour
2 tablespoons
'/4
teaspoon
'/2
teaspoon
2/
4
teaspoon
Salt
2'12
cups
5
cups
7
cups
Milk
2
4
6
Eggs.
beaten
2
cups
4
cups
6
cups
Whipping Cream
1 tablespoon
2 tablespoons
3 tablespoons
Vanilla Extract
1 cup
2
cups
3
cups
Slivered Almonds
2 tablespoons
3 tablespoons
5 tablespoons
Butter
2/
4
cup
1
cup
1'/2
cups
Chocolate
Fudge
Topping
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk.
Cook over medium heat approximately 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. Saute 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.)
12
ICE
CREAM
ChocoLATE
Chip
ICE
CREAM
2 Quart
4 Quart
6 Quart
1'/4
cups
2'/2
cups
4
cups
Milk
1'/2
cups
2
2
/4
cups
3
2
/4
cups
Sugar
'/2
teaspoon
1 teaspoon
1'/4 teaspoons
Salt
1'/4
cups
2'/2
cups
4
cups
Half and Half
1 teaspoon
1
'12
teaspoons
2 teaspoons
Vanilla Extract
3
cups
6
cups
9
cups
Whipping Cream
6 ounces
12
ounces
18
ounces
Grated Semisweet
(1
cup)
(2
cups)
(3
cups)
Chocolate or
Chocolate Chips
Scald milk until bubbles form around edge. Remove from heat. Add sugar
and salt. Stir until dissolved. Stir
in
half and half, vanilla and whipping cream.
Cover and refrigerate 30 minutes. Freeze as directed.
Immediately after removing dasher, stir in chocolate.
Mint Chocolate Chip: Add peppermint extract
(1
teaspoon for 2 quart, 2
teaspoons for 4 quart or 1 tablespoon for 6 quart) and green food coloring
(V4
teaspoon for 2 quart,
V2
teaspoon for 4 quart or % teaspoon for 6 quart)
to mixture before refrigerating. Proceed as directed.
Rocky
ROAd
ICE
CREAM
2 Quart
4 Quart
6 Quart
1
cup
2
cups
3
cups
Milk
3 squares
6 squares
9 squares
Semisweet
(1
ounce each)
Chocolate
2/
4
cup
P.4
cups
2
2
/4
cups
Sugar
'/4
teaspoon
'/2
teaspoon
2/
4
teaspoon
Salt
1 cup 2
cups
3
cups
Half and Half
1'/2
teaspoons 1 tablespoon
2 tablespoons
Vanilla Extract
2
cups
4
cups
6
cups
Whipping Cream
1
cup
2
cups
3
cups
Miniature
Marshmallows
2/
4
cup
1'/2
cups
2'/4
cups
Chocolate Chips
'/
2
cup
1
cup
1'/2
cups
Chopped
Pecans
Combine milk and chocolate in saucepan. Cook over medium heat until
chocolate is melted, stirring constantly. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in remaining ingredients. Cover and refrigerate
30 minutes. Freeze
as
directed.
1)
(20 pages)
(14 pages)
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