Yield: 100 Portions (4-3/4 Gallons)
Each Portion: 3/4 Cup (6 Ounces)
| Ingredients | Weights | Measure |
|---|---|---|
| Yogurt mix, dehydrated, vanilla | 10 lb | 2-5 lb cn |
| Water (40°F. to 60°F.) | 2-1/2 gal |
- Stir dehydrated mix into water. Mix thoroughly with wire whip or mixer. Cover container.
- Chill 4 to 24 hours in refrigerator to 35°F. to 40°F.
- Stir until smooth. Pour mixture into top hopper of soft serve ice cream freezer; start dasher motor; turn on refrigeration according to manufacturer’s directions. Freeze to temperature of 18°F. to 22°F. (about 10 minutes) or until product can be drawn with a stiff consistency that will hold a peak.
VARIATIONS:
- CHOCOLATE SOFT SERVE YOGURT (DEHYDRATED CHOCOLATE): In Step 1, use 10 lb (2-5 lb cn) dehydrated chocolate yogurt mix. Follow Steps 2 and 3.
- FRUIT FLAVORED YOGURT (DEHYDRATED): In Step 1, use 10 lb (2-5 lb cn) dehydrated strawberry, peach, red raspberry or black cherry yogurt mix. Follow Steps 2 and 3.