Servings: 100 Portions (3 Gallons)
Portions: 3/4 Cup Each
2-5 lb can (10 lb) Ice milk-milk shake mix, dehydrated, chocolate
8 quart water (40 – 60 degrees F.)
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. 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.