Servings: 100 Portions (3 Gallons)
Portions: 3/4 Cup Each
1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla
7 quart water (40 – 60 degrees F.)
2-No. 10 can (13 lb 10 oz) crushed pineapple, canned
4 teaspoon yellow food coloring
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. Mix crushed
pineapple and 4 teaspoon yellow food coloring with soft serve mix. 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.