Servings: 100 Portions (5 Gallons)
Portions: 3/4 Cup Each
1-3/4 gallon water (40 to 70 degrees F.)
2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated
few drops of red food coloring
6 lb strawberries, frozen, thawed
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 strawberries 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:
Additional vanilla flavoring (2 to 8 oz) may be used, if stronger flavor is desired.
For 100% overrun. one pint should weigh 9 oz at the time of drawing.