Recipe#389

Servings: YIELD: 100 Portions (5 Gallons)
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

1 3/4 gal water (40 to 70 degrees F.)
2-No. 10 cn (8 lb 8 oz) ice cream mix, dehydrated
2 qt. Chocolate Ice Cream Sauce, prepared

INSTRUCTIONS

Pour water into container; add ice cream mix and stir until powder is dissolved. If possible, chill mixture to 40 degrees F. before putting into freezer. Pour mixture into mechanical freezer, start dasher motor and turn on refrigeration. Freeze until a stiff creamy consistency is obtained. Turn off refrigeration. Allow freezer to run until ice cream mixture has doubled in volume (100% overrun). Drain and pour 2 qt Chocolate Ice Cream Sauce in a fine stream in soft ice cream as it is removed from mechanical freezer into a chilled container. Do not stir. Cover and store at 0 degrees F. or below.

NOTE: 1. Additional vanilla flavoring (2 to 8 oz) may be used, if stronger flavor is desired.
2. For 100% overrun. one pint should weigh 9 oz at the time of drawing.