Servings: 100 Portions (5 Gallons)
Portions: 3/4 Cup Each
1 quart (1 lb) cocoa,
1 cup (8 oz) sugar, granulated
3 quart water
1 gallon water
2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated
Mix togeter cocoa, sugar, and 3 quart water. Bring mixture to a boil. Cool. Combine cooled
mixture, 1 gallon water, and dehydrated ice cream mix. 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 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.