Assessments - 1, GPA: 5 ( )

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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. -10 ROCKY 4 Quart 5 Quart 6 Quart 2 cups milk21. 2 cups milk 3 cups milk6 squares (1 oz. each) 71. 2 squares (1 oz. each) 9 squares (1 oz. each) semisweet chocolate semisweet chocolate semisweet chocolate 13. 4 cups sugar 21. 4 cup sugar 23. 4 cup 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 tablespoons vanilla extract2 tablespoons vanilla extract4 cups whipping cream 5 cups whipping cream 6 cups whipping cream 2 cups mini marshmallows 21. 2 cups mini marshmallows 3 cups mini marshmallows 11. 2 cups chocolate chips13. 4 cups chocolate chips 21. 4 cups chocolate chips1 cup chopped pecans 13. 4 cups chopped pecans 11. 2 cups chopped pecans Combine milk and semisweet chocolate in saucepan. cook over medium heat until chocolate is melted. Remove from until dissolved. Stir in remaining ingredients. Cover and as directed. PEPPERMINT ICE CREAM 4 Quart 5 Quart 6 Quart 21. 2 cups milk31. 8 cups milk 4 cups milk2 cups sugar 21. 2 cups sugar 3 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 teaspoon vanilla extract 2 teaspoons vanilla extract 6 cups whipping cream 71. 2 cups whipping cream 9 cups whipping cream 2 cups peppermint candy 21. 2 cups peppermint candy 3 cups peppermint candy 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. Place peppermint candy in a plastic bag. Break into large pieces (about 1/4-inch) with a mallet or rolling pin. Stir into chilled mixture. Freeze as directed. -11 PRALINE 4 Quart 5 Quart 6 Quart 21. 4 cups light brown 23. 4 cups light brown 31. 2 cups light brown 1. 4 cup plus 2 tablespoons 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, beaten5 eggs, beaten6 eggs, beaten4 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 almonds21. 2 cups slivered almonds 3 cups slivered almonds3 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 Combine brown sugar, flour and salt in a saucepan. Gradually stir in medium heat about 15 minutes or until thickened, Gradually stir about 1 cup of the hot mixture into the beaten eggs. stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. whipping cream and vanilla in large bowl; add chilled mixture, whisk to combine. Saute almonds in butter over low heat ice cream mixture. Freeze as directed. Swirl chocolate fudge cream after it has stopped churning. ( NOTE: This is easier to do as you transfer ice cream into another container.) SPICED CIDER SORBET 4 Quart 5 Quart 6 Quart 4 cups apple cider or apple juice5 cups apple cider or apple juice6 cups apple cider or appl...

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