** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine first 3 ingredients in a large saucepan.
2. Combine 2 cups milk and eggs, and whisk into sugar mixture.
3. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon.
4. Whisk in remaining 2 cups milk; cool completely.
5. Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer.
6. Freeze according to manufacturer's instructions.
7. Spoon into a 13 x 9 inch pan; cover and freeze.
8. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts.
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Dietary Notes:
This recipe is high in Vitamin A with 48% of your daily recommended intake per serving. This recipe is high in Vitamin E with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Tree Nuts, Almonds, Cocoa Powder, Natural Sweeteners allergies.
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