Praline Almond Fudge Ice Cream

• 2 1/4 cups light brown sugar
• 1/4 cup flour, plus
• 2 tablespoons flour
• 1/4 teaspoon salt
• 5 cups milk
• 4 eggs, beaten
• 4 cups whipping cream
• 2 tablespoons vanilla extract
• 2 cups slivered almonds
• 3 tablespoons butter
• 1 cup chocolate fudge topping

1. Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over medium heat for about 15 minutes or until thickened, stirring constantly.
2. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly.
3. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with a wire whisk to combine.
4. Saute almonds in butter over low heat about 5 minutes. Stir into ice cream mixture.
5. Freeze this mixture as directed by the manufacturer.
6. Swirl chocolate fudge topping through ice cream after it has stopped churning. (NOTE: This is easier to do as you transfer the ice cream into another container.).

light brown sugar, flour, flour, salt, milk, eggs, whipping cream, vanilla, almonds, butter, chocolate fudge topping

Taken from www.food.com/recipe/praline-almond-fudge-ice-cream-231452 (may not work)