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Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture 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 wire whisk to combine. Freeze as directed. Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing. Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart, 5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as directed. CINNAMON BLACK WALNUT ICE CREAM 4 Quart 5 Quart 6 Quart 4 cups whipping cream 4 cups half and half 2 cups sugar21.2 cups chopped black walnuts 1 tablespoons vanilla extract 1 teaspoon cinnamon 1.2 teaspoon salt Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed. CHOCOLATE ICE CREAM 5 cups whipping cream 5 cups half and half 21.2 cups sugar31.8 cups chopped black walnuts 1 tablespoon plus 3.4 teaspoon vanilla extract11.4 teaspoon cinnamon 1.2 teaspoon salt 4 Quart 22.3 cups sugar 2 tablespoons cornstarch 1.2 teaspoon salt 6 cups milk 4 eggs, beaten 6 squares semisweet chocolate, melted 11.3 cup half and half 2 cups whipping cream 2 teaspoons vanilla extract 5 Quart 31.3 cups sugar 21.2 tablespoons cornstarch 1.2 teaspoon salt 71.2 cups milk 5 eggs, beaten71.2 squares semisweet chocolate, melted 12.3 cup half and half21.2 cups whipping cream 21.2 teaspoons vanilla extract 6 cups whipping cream 6 cups half and half 3 cups sugar33.4 cups chopped black walnuts 11.2 tablespoons vanilla extract 11.2 teaspoons cinnamon 3.4 teaspoon salt 6 Quart 4 cups sugar 3 tablespoons cornstarch 3.4 teaspoon salt 9 cups milk 6 eggs, beaten 9 squares semisweet chocolate, melted 2 cups half and half 3 cups whipping cream 1 tablespoon vanilla extract Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk. Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed. -8--9 FRRVCB40_60_08EM1.qxd:8804_8806_07EM1.qxd 10/16/08 8:58 AM Page 11 CHOCOLATE CHIP ICE CREAM ROCKY ROAD ICE CREAM 4 Quart 5 Quart 6 Quart 4 Quart 5 Quart 6 Quart 21.2 cups milk 31.4 cups milk 4 cup milk 23.4 cups sugar 31.2 cups sugar 33.4 cups sugar 1 teaspoon salt11.8 teaspoon salt 11.4 teaspoon salt21.2 cups half and half 31/8 cups half and half 4 cups half and half 11.2 teaspoons vanilla extract 13.4 teaspoons vanilla extract 2 teaspoons vanilla extract 6 cups whipping cream71.2 cups whipping cream91.2 cups whipping cream12 oz. (2 cups) grated 15 oz. (21.2 cups) grated 18 oz. (3 cups) grated semisweet chocolate or semisweet chocolate or semisweet chocolate or chocolate chips chocolate chips chocolate chips 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. Freeze as directed. After removing DASHER, immediately stir in chocolate. Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart, 21.2 teaspoons for 5 quart, or 1 tablespoon for 6 quart) and green food coloring (1.2 teaspoon for 4 quart, 1.2 teaspoon plus 1.8 teaspoon for 5 quart, or 3.4 teaspoon for 6 quart) to mixture before refrigerating. Proceed as directed. VANILLA ICE CREAM 4 Quart 5 Quart 6 Quart 2 cups milk21.2 cups milk 3 cups milk13.4 cups sugar 21.2 cups sugar 23.4 cups sugar 1.2 teaspoon salt 1.2 teaspoon salt 3.4 teaspoon salt 2 cups half and half21.2 cups half and half 3 cups half and half1 tablespoon vanilla extract 11.2 tablespoon vanilla extract 2 tablespoon vanilla extract 4 cups whipping cream 5 cups whipping cream 6 cups whipping 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 extract and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed. Strawberry: Add pureed strawberries (4 cups for 4 quart, 5 cups for 5 quart, or 6 cups for 6 quart) to chilled mixture before freezing. Banana: Add mashed bananas (3 cups for 4 quart, 31.2 cups for 5 quart, or 4 cups for 6 quart) to chilled mixture before freezing. Peach: Add pureed peaches (4 cups for 4 quart, 5 cups for 5 quart, or 6 cups for 6 quart) to chilled mixture before freezing. 2 cups milk 21.2 cups milk 3 cups milk 6 squares (1 oz. each) 71.2 squares (1 oz. each)9 squares (1 oz. each) semisweet chocolate semisw...