Recipe#435

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

INGREDIENTS

1 3/4-5 lb cn (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla
7 qt. water (40 - 60 degrees F.)
1 3/4 qt. (2-28 oz jars) maraschino cherries, finely chopped, reserve juice

INSTRUCTIONS

Stir powder into water. Mix thoroughly with wire whip or mechanical mixer. Cover container. Chill 4 to 24 hours in refrigerator to 35 to 40 degrees F. Add cherries and juice. Stir to disperse all lumps. Pour mixture into top hopper of mechanical freezer; start dasher motor; turn on refrigeration. Freeze to a temperature of 18 to 22 degrees F. (approximately 10 minutes) or until product can be drawn with a stiff consistency that will hold a peak.

NOTE: Remove the mix feed and air control units from ice cream freezer. While drawing ice cream, the fruits and nuts must be stirred up occasionally from the bottom of freezer hopper.