Recipe#392

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
1-No. 10 cn (6 lb 13 oz) crushed pineapple, canned, drained

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. Add pineapple as mixture starts to freeze. 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 from mechanical freezer into a chilled container. 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.