Assessments - 3, GPA: 4 ( )

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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. -8 CINNAMON 4 Quart 5 Quart 4 cups whipping cream 5 cups whipping cream 4 cups half and half 5 cups half and half 2 cups sugar 21. 2 cups sugar 21. 2 cups chopped black walnuts 31. 8 cups chopped black walnuts 1 tablespoons vanilla extract 1 tablespoon plus 1 teaspoon cinnamon 3. 4 teaspoon vanilla extract 1. 2 teaspoon salt 11. 4 teaspoon cinnamon 1. 2 teaspoon salt 6 Quart 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 Combine all ingredients. Cover; refrigerate CHOCOLATE ICE CREAM 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 sugar21. 2 tablespoons cornstarch 1. 2 teaspoon salt 71. 2 cups milk5 eggs, beaten 71. 2 squares semisweet chocolate, melted 12. 3 cup half and half 21.2 cups whipping cream 21.2 teaspoons vanilla extract 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. -9 CHOCOLATE CHIP 4 Quart 5 Quart 6 Quart 21. 2 cups milk 31. 4 cups milk 4 cup milk23. 4 cups sugar 31. 2 cups sugar 33. 4 cups sugar 1 teaspoon salt 11. 8 teaspoon salt 11. 4 teaspoon salt 21. 2 cups half and half 31/ 8 cups half and half 4 cups half and half11. 2 teaspoons vanilla extract 13. 4 teaspoons vanilla extract 2 teaspoons vanilla extract 6 cups whipping cream 71. 2 cups whipping cream 91. 2 cups whipping cream 12 oz. (2 cups) grated 15 oz. (21. 2 cups) grated18 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 salt. Stir until dissolved. Stir in half and half, 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) 2 teaspoon for 4 quart, 1/2 teaspoon plus 1/8 teaspoon for 3/4 teaspoon for 6 quart) to mixture before refrigerating. Proceed VANILLA ICE CREAM 4 Quart 5 Quart 6 Quart 2 cups milk 21. 2 cups milk 3 cups milk 13. 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 half 21. 2 cups half and half 3 cups half and half 1 tablespoon vanilla extract11. 2 tablespoon vanilla extract2 tablespoon vanilla extract4 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 strawberri...

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