Vanilla Ice Cream J.Desserts (Puddings and Other Desserts) No.012
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|Yield: 100 Portions Each Portion: 3/4 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 1.75 Gal | 1. Pour water into container; add |
|Ice Cream Mix, Dehyd| 8LB 8OZ| | dehydrated mix; stir until |
|rated | | | powder is dissolved. |
| | | | 2. If possible, chill mixture to |
| | | | 40`F. before putting into |
| | | | freezer. |
| | | | 3. Pour mixture into ice cream |
| | | | freezer; start dasher motor; |
| | | | turn on refrigeration. Freeze |
| | | | until a stiff creamy consis- |
| | | | tency is obtained. CONTINUED |
| | | | 4. Turn off refrigeration. Allow |
| | | | freezer to run until ice |
| | | | cream mixture has doubled in |
| | | | volume (100% overrun). |
| | | | 5. Drain from freezer into a |
| | | | chilled container. Cover; |
| | | | store at 0`F. or below. |
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NOTE: 1. In Step 1, vanilla flavoring (2 to 8 oz) may be used if
stronger flavor is desired.
2. For 100% overrun, 1 pint should weigh 9 oz at the time of
drawing.
3. Dehydrated ice cream mix cannot be prepared in a soft serve
ice cream freezer.
VARIATION
1. BANANA ICE CREAM: In Step 1, add 1 tbsp egg shade food
coloring. Follow Step 2. In Step 3, as mixture starts to
freeze, add 6 lb mashed bananas (9 lb bananas A.P.). Follow
Step 4.
2. BUTTERSCOTCH ICE CREAM: In Step 1, add 2 qt Butterscotch
Sauce (Recipe No. K-2). Follow Steps 2 thru 4.
3. CHOCOLATE ICE CREAM: In Step 1, mix together 1 lb (1 qt)
cocoa, 8 oz (1 cup) granulated sugar, and 3 qt water. Bring
mixture to a boil. Cool. Combine cooled mixture, 1 gal water
and 8 lb 8 oz (2-No. 10 cn) dehydrated ice cream mix.
Follow Steps 2 thru 4.
4. CHOCOLATE RIBBON ICE CREAM: Follow Steps 1 thru 3. In Step
4, pour 2 qt Chocolate Sauce (Recipe No. K-5) in a fine
stream into soft ice cream as it is removed from ice cream
freezer. Do not stir.
5. COFFEE ICE CREAM: In Step 1, combine 3 1/2 qt brewed coffee,
3 1/2 qt water, and 8 lb 8 oz (2-No. 10 cn) dehydrated ice
cream mix. Follow Steps 2 thru 4.
6. PEACH ICE CREAM: Follow Steps 1 and 2. In Step 3, thaw and
crush 10 lb frozen peaches or crush 6 lb fresh peaches
(8 lb fresh peaches A.P.); add as mixture starts to freeze.
Follow Step 4.