Name: Chocolate Ice Cream
Ingredients: 3 qt WATER; COLD; 1 ga WATER; COLD; 1 1/2 ga MILK SHAKE MIX 1/2 GAL; 1/2 lb SUGAR; GRANULATED 10 LB; 1 lb COCOA NATURAL 1 LB

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

3	qt	WATER; COLD
1	ga	WATER; COLD
1 1/2	ga	MILK SHAKE MIX 1/2 GAL
1/2	lb	SUGAR; GRANULATED 10 LB
1	lb	COCOA NATURAL 1 LB

INSTRUCTIONS

1.  MIX TOGETHER COCOA, SUGAR AND WATER.  BRING MIXTURE TO A BOIL.  COOL.
COMBINE COOLED MIXTURE, 1 GAL WATER AND ICE CREAM MIX.
2.  IF POSSIBLE, CHILL MIXTURE TO 40F. BEFORE PUTTING IN FREEZER.
3.  POUR MIXTURE INTO ICE CREAM FREEZER; START DASHER MOTOR; 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).
4.  DRAIN FROM FREEZER INTO A CHILLED CONTAINER.  COVER; STORE AT 0F. OR
BELOW.
Recipe Number: J01201
SERVING SIZE: 3/4 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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