| 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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