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Almond-fudge Ice Cream
1 1/2 c Sugar
1/2 c Cocoa
1/4 ts Salt
1 qt Milk
2 lg Eggs
3 c Whipping cream
3/4 c Slivered almonds; toasted and chopped
1/2 ts Almond extract
Toasted slivered almonds
Combine first 3 ingredients in a large saucepan. Combine 2 cups milk and eggs, and whisk into sugar mixture. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon. Whisk in remaining 2 cups milk; cool completely.
Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions.
Spoon into a 13 x 9 inch pan; cover and freeze. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts.
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