Praline Almond Fudge Ice-Cream

4 Quart                                                

2 ¼ cups light brown sugar
¼ cup plus 2 tablespoons flour
½ teaspoon salt
5 cups whole milk
4 eggs, beaten
2 tablespoons vanilla extract
1 cups slivered almonds
3 tablespoons butter
1 cup chocolate fudge topping
4 cups heavy cream

6 Quart

3 ½ cups light brown sugar
½ cup plus 3 ½ tablespoons flour
¾ teaspoon salt
7 cups whole milk
6 cups heavy cream
3 tablespoons vanilla extract
1 ½ cups slivered almonds
5 tablespoons butter
1 ½ cup chocolate fudge topping
6 eggs, beaten

Procedure:
    Combine the brown sugar, flour and salt in a saucepan. Gradually stir in the milk. Cook over medium heat about 15 minutes or until it is thickened, stirring constantly. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to the remaining hot mixture, stirring constantly. Cook for 1 minute, remove from the heat. Refrigerate for about 2 hours or place the bowl into an ice bath stirring until it is cooled. In another large bowl, combine the heavy cream and vanilla. When the first mixture is chilled, add the two mixtures together and whisk until thoroughly combined. Now transfer this mixture to your ice cream freezer and freeze as directed. After is has finished freezing, transfer your ice cream to another bowl and swirl in the fudge sauce.