| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 10 | qt | WATER |
| 2 | cn | MILK SHAKE MIX 1/2 GAL |
INSTRUCTIONS
1. STIR DEHYDRATED MIX INTO WATER. MIX THOROUGHLY WITH WIRE WHIP OR MIXER. COVER CONTAINER. 2. CHILL 4 TO 24 HOURS IN REFRIGERATOR TO 35 F. TO 40 F. 3. 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 A 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. Recipe Number: J02401 SERVING SIZE: 3/4 CUP (6 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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