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Butterscotch Ice Cream for 100
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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
2 quart Butter Ice Cream Sauce, prepared
Pour water into container; add ice cream mix and stir until powder is dissolved. Add Butterscotch Ice Cream Sauce. 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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
