Frank's Recipes! Chocolate Ribbon Ice Cream for 100

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Chocolate Ribbon Ice Cream for 100

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 Chocolate Ice Cream Sauce, prepared

Pour water into container; add ice cream mix and 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 and pour 2 quart Chocolate Ice
Cream Sauce in a fine stream in soft ice cream as it is removed from mechanical freezer
into a chilled container. Do not stir. 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.