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Ice Cream
Formulas
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Ice Cream Formulas
Formulas are set up for 5 gallons 14% mix
Vanilla
5 to 6 fl. oz. Pure Vanilla Extract #191 (cat.
1)
Egg Shade (if desired) -or
2 to 3 fl. oz. Pure Vanilla Extract #205 (cat.
1) -or5 to 6 fl. oz. Pure Vanilla Extract #744 (cat.
1) -or2 to 3 fl. oz. Pure Vanilla Extract #746 (cat.
1) -or3-1/2 to 4 fl. oz. Imitation Vanilla #274, #276
(cat. 2) -or3-1/2 to 4 fl. oz. Imitation Vanilla #220
(cat. 3) -or3 to 4 oz. #1005 Special Vanilla
Vanilla Malt
5
2
2
5
to 6 fl. oz. Pure Vanilla #191
to 2-1/2 lbs. Walnuts -or- Toasted Walnuts
lbs. #8763 Malt Powder -orto 6 oz. #9999 Malt Syrup
Chocolate
Any one of the following:
1 #10 can Chocolate Flavor #167
1 #10 can Chocolate Fudge #169
1 #10 can Double Dutch Chocolate #973
Almond Joy
4 lbs. Coconut
1/2 #10 can Chocolate #167
3 lbs. Roasted Almonds
Amaretto & Peaches
2-3 fl. oz. Amaretto Flavor #990
3 lbs. Diced Peaches #165
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 1
Ambrosia
5
1 #10 can Orange Pineapple #172
4 lbs. Coconut
Banana
1 to 2 fl. oz. Banana Flavor #900
1 #10 can Banana Puree
Banana Ripple Fudge
1 to 2 fl. oz. Banana Flavor #900
1 #10 can Banana Puree
Fudge Stripe #168
Black Raspberry
1 #10 can Black Raspberry #161
Blueberry
1 #10 can Full-of-Fruit Blueberry #771
1/2 to 1 fl. oz. Blueberry Flavor #992
Brandy Peach
2-1/2 Gals. #9063 Peach Topping
4 oz. Brandy Flavor #193
Bubble Gum
4 to 5 fl. oz. Bubble Gum Flavor #994
2-1/2 to 3 lbs. Bubble Gum Bits
Buttermint Fudge Ripple
1 qt. Butternut Flavor #898
1/2 fl. oz. Peppermint Extract #207
Fudge Stripe #168
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Ice Cream
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5
Butterscotch Fudge Ripple
Dutch Chocolate Fudge
1/2 #10 can Butterscotch/Butter Pecan #360
Fudge Stripe #168
1 #10 can Double Dutch Chocolate #973
Fudge Stripe #168
1 #10 Can Chocolate Fudge #169
Caramel Fudge Stripe #267
1 #10 can Frozen Pudding #170
3 fl. oz. Rum Flavor #209 (optional)
1 #10 can Full-of-Fruit Spiced Apple #760
Caramel Fudge Stripe #267
1 #10 can Orange Pineapple #172
4 lbs. Coconut
2 to 4 fl. oz. Coconut Flavor #995
Caramel Chocolate Fudge
Caramel Apple
Cherry
1 #10 can Full-of-Fruit Cherry #712
2 to 3 fl. oz. Black Cherry Flavor #997
Chocolate Chip
3-1/2 to 4 fl. oz. Pure Vanilla #191
3 lbs. #8764 Chocolate Chips for Ice Cream
Chocolate Walnut Fudge
1 #10 can Fudge for Ice Cream
2-1/2 lbs. Walnuts or Toasted Walnuts
Chocolate Ripple
3-1/2 to 4 fl. oz. Pure Vanilla #191
Fudge Stripe #168
Coffee
8 to 10 fl. oz. Double Strength Coffee #896 or
8 to 12 fl. oz. Espresso Coffee #136
Caramel Color (optional)
Cookies `N Cream
3-1/2 to 4 fl. oz. Vanilla Extract #191
3 lbs. #8759 Broken & Filled Cookies
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 2
Frozen Pudding
Hawaiian Supreme
Jamocha
8 fl. oz. Coffee #896
1/2 #10 can Double Dutch Chocolate
4 fl. oz. Pure Rum #249
Malt Fudge
2 oz. Pure Vanilla #191
2 lbs. #8763 Malt Powder
1/2 #10 can Fudge Stripe #168
Maple Walnut
3 fl. oz. Maple Flavor #905
2-1/2 lbs. Walnuts
Caramel Color
Mint Chocolate Chip
3 fl. oz. Peppermint Extract #207
Green Color
3 lbs. #8764 Chocolate Chips for Ice Cream
Mocha Chip
8 fl. oz. Coffee #896 -or8 to 12 fl. oz. Espresso Coffee #136
3 lbs. #8764 Chocolate Chips for Ice Cream
Caramel Color
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Ice Cream
Formulas
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Mud Pie
Pumpkin
6 to 8 fl. oz. #896 Coffee
3 lbs. #8759 Broken & Filled Cookies
1/2 #10 can Fudge Stripe #168
1-1/2 lbs. #8761 Chopped Peanuts
1 #10 can Pumpkin or Squash
8 oz. Molasses
1/2 oz. Cinnamon
1/4 oz. Nutmeg
3 lbs. Sugar
3/4 oz. Ginger
1 oz. Allspice
1 fl. oz. Caramel Color
Orange Pineapple
1 #10 can Orange Pineapple #172
Peach Melba
2-1/2 gals #9063 Peach Topping
Red Raspberry Stripe #148
3 fl. oz. #5488 Raspberry Extract
Peanut Butter Cup
1 #10 can #9057 Peanut Butter Topping
1/2 #10 can Chocolate #167
Peppermint Chip
3 to 4 fl. oz. Peppermint Extract #207
3 lbs. #8764 Chocolate Chips for Ice Cream
Peppermint Stick
2 to 3 fl. oz. Peppermint Extract #207
3 lbs. Red -or- Green Mint Pearls -orHalf Red & Half Green Mint Pearls Red Color
(if desired)
Pistachio
4 to 5 fl. oz. Pistachio Extract #208
3 lbs. Pistachio Nuts
Green Color (if desired)
Praline ‘N Cream
1 qt. Praline Flavor
3 lbs. Praline Candy
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 3
5
Raspberry Fudge
1 #10 can Black Raspberry #161
1/2 #10 can Fudge Stripe #168
Red Raspberry Chip
1 #10 can Red Raspberry Puree #162
3 lbs. #8764 Chocolate Chips for Ice Cream
Rum Raisin
1 #10 can Rum Raisin #151
Strawberry
1 #10 can Strawberry I CB #163 -or2 to 3 fl. oz. Strawberry Extract #727
1 6-1/2 lb. can of Strawberries soaked in 1
lb. Granulated Sugar
Red Color
S’mores
1/2 #10 can Chocolate #167
3 lbs. Graham Crackers
2 lbs. #8764 Chocolate Chips for Ice Cream
5 lbs. #8410 or #8402 Marshmallow
(hand feed or weave in)
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Ice Cream Cakes
Ingredients:
Vanilla Ice Cream
Krunch Kote Mixture (formula available upon
request)
H&H Cold Fudge (#9004)
Chocolate Ice Cream
H&H Imperial White Icing (#3451)
3.
4.
5.
6.
Directions:
7.
8.
1
9.
Prechill 8” cake pan (15 to 30 minutes in
freezer).
2. Using Chocolate ice cream, fill pan approximately half way then smooth to form
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 4
Ice Cream
Formulas Ice Cream
Cakes
(continued)
A
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5
flat layer (any flavor layer cake may replace ice cream at this stage).
Freeze until firm (10 to 20 minutes).
Spread H&H Cold Fudge (#9004) over
chocolate ice cream.
Add 4 to 6 oz. of Krunch Kote mixture
then pat down to form flat layer.
Fill top layer with Vanilla Ice Cream and
smooth flat.
Freeze cake approximately 6 hours.
Decorate as desired using H&H Imperial
White Icing (#3451).
Box and freeze. Ready for sale.
You Are Now In The Ice Cream Cake Business!
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Formulas
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5
A Variety of Sundae Ideas Made With Quality Toppings
Note: Can be used with ice cream, soft
serve, frozen custard or frozen yogurt
Black Forest Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream, 3/4 ounce of
H&H #9027 Majestic Hot Fudge and 3/4
ounce of H&H #9058 Dark Cherry Topping.
Garnish with whipped cream and a H&H
#9152 Whole Maraschino Cherry to make a
deep dark forest of a sundae.
Caramel Apple Crisp
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream 3/4 ounce of H&H
#9041 Apple Sundae Topping, 3/4 ounce of
H&H #9002 Cream Caramel Fudge Topping.
Sprinkle crushed graham crackers over top of
sundae. Garnish with whipped cream and a
H&H #9152 Whole Maraschino Cherry for an
incredible candy apple crisp sundae.
Lavender Lady
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream 3/4 ounce of
H&H #9150 Marshmallow Topping and 3/4
ounce of H&H #9052 Black Raspberry Puree.
Garnish with whipped cream and a H&H
#9152 Whole Maraschino Cherry for a delicious lavender sundae.
Peach Melba Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream, 3/4 ounce of
H&H #9064 Red Raspberry Topping and 3/4
ounce of H&H #9063 Peach Topping. Garnish
with whipped cream and a H&H #9152 Whole
Maraschino Cherry for a fresh tasting pie
sundae.
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 5
Jack & Jill Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream, 3/4 ounce, of
H&H #9150 Marshmallow Topping. Ladle
over one side 3/4 ounce H&H #8000 Chocolate Topping. Garnish as desired.
Chocolate Bubble
Fill a regular sundae dish with vanilla ice
cream. Sprinkle top of ice cream with a tablespoon of Spanish peanuts. Ladle over this
3/4 ounce of #9150 Marshmallow Topping
and 3/4 ounce of H&H #8000 Chocolate Topping. Garnish as desired.
Mud Sundae
Fill a regular sundae dish with vanilla or
chocolate ice cream. Ladle 3/4 ounce of customers choice sundae topping over ice cream.
Sprinkle top of ice cream with 2 tablespoons
of chocolate cookie crumbs. Add gummy
worms and you have dirt. Garnish as desired.
Turtle Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle 3 to 4 ounces of H&H #9002
Cream Caramel Fudge Topping over ice
cream. Next, sprinkle ice cream with 1 tablespoon of roasted pecans. Ladle 3/4 ounce of
H&H #9000 Milk Chocolate Hot Fudge over
all. Garnish as desired.
Tootsie Sundae
Fill a regular sundae dish with orange ice
cream. Ladle 3/4 ounce of H&H #9002 Milk
Chocolate Hot Fudge over ice cream. Top with
whipped cream and a cherry only.
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Charlie Chaplin
Fill a regular sundae dish with chocolate
ice cream. Ladle 3/4 ounce of H&H #9002
Cream Caramel Fudge Topping over ice
cream. Next, sprinkle ice cream with 1 tablespoon of roasted pecans. Ladle 3/4 ounce of
H&H #9000 Milk Chocolate Hot Fudge over
all. Garnish as desired.
Java Jamboree
Fill a regular sundae dish with coffee ice
cream. Ladle 3/4 ounce of H&H #9000 Milk
Chocolate Hot Fudge over ice cream. Sprinkle
with 1 tablespoon chocolate Decorettes®.
Garnish as desired.
Chocolate Zebra
Fill a regular sundae dish with vanilla ice
cream. Ladle 3/4 ounce of H&H #9150
Marshmallow and H&H #9000 Milk Chocolate
Hot Fudge swirled together over ice cream.
Garnish as desired.
Tigers Tail
Fill a regular sundae dish with orange ice
cream. Ladle 3/4 ounce of H&H #9150
Marshmallow and H&H #9000 Milk Chocolate
Hot Fudge swirled together over ice cream.
Garnish as desired.
Fudgy Way
Fill a regular sundae dish with vanilla ice
cream. Ladle 3/4 ounce of H&H #9002 Cream
Caramel Fudge and H&H #9000 Milk Chocolate Hot Fudge over ice cream. Garnish as
desired.
Chocolate Decadence
Fill a regular sundae dish with chocolate
ice cream. Ladle 3/4 ounce of H&H #9064
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 6
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Ice Cream
Formulas
(continued)
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5
Red Raspberry Topping and H&H #9000 Milk
Chocolate Hot Fudge over ice cream. Garnish
as desired.
Orange Blossom Special
Fill a regular sundae dish with orange ice
cream. Ladle 3/4 ounce of H&H #9150
Marshmallow over ice cream. Garnish as desired.
Fun At The Beach
Fill a regular sundae dish with vanilla ice
cream. Ladle 3/4 ounce of H&H #9150
Marshmallow and H&H #9000 Milk Chocolate
Hot Fudge over ice cream. Sprinkle with 2
tablespoons crushed graham crackers or
crumbs. Garnish as desired.
Peanut Butter Splitter
(Made in a banana boat dish)
Slice 1 banana lengthwise. Place l/2 of
banana on each side of the dish. Fill the middle of the dish with chocolate ice cream. Then
place vanilla ice cream on each side of the
chocolate. Ladle 1 ounce of H&H #8000 Allset
Chocolate Syrup over the vanilla ice cream.
Ladle 1 ounce of H&H #9057 Peanut Butter
Topping over chocolate ice cream. Garnish
with whipped cream and a H&H #9152 Whole
Maraschino Cherry. Sprinkle chopped nuts
over whipped cream to make a nutty-butty
splitter sundae.
Praline Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream 3/4 ounce of
H&H #9027 Majestic Hot Fudge, 3/4 ounce of
H&H #9002 Cream Caramel Fudge (hot).
Sprinkle chopped pecans over top of sundae.
Garnish with whipped cream and a H&H
#9152 Whole Maraschino Cherry to make a
pleasing praline sundae.
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Ice Cream
Formulas
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5
Rocky Road Sundae
Harvest Moon
Place one brownie square in a sundae
dish. Fill dish with chocolate ice cream. Ladle
over ice cream, 3/4 ounce of H&H #8000
Allset Chocolate Syrup and 3/4 ounce of
H&H #9150 Marshmallow Topping. Garnish
with whipped cream and a H&H #9152 Whole
Maraschino Cherry. Sprinkle chopped nuts
over whipped topping to make a smooth tasting sundae.
Fill a regular sundae dish with pumpkin
ice cream. Ladle 3/4 ounce of H&H #9150
Marshmallow and H&H #9002 Cream
Caramel Fudge Topping over ice cream. Garnish as desired.
Snap, Crackle, Sundae
Place one rice krispie square in a sundae
dish. Fill dish with vanilla ice cream. Ladle
over ice cream, 1 ounce of H&H #9002 Cream
Caramel Fudge and 1/2 ounce of H&H #9150
Marshmallow Topping. Garnish with whipped
cream and a H&H #9152 Whole Maraschino
Cherry. Sprinkle H&H #3070 Rainbow
Decorettes® over whipped cream for a sundae
that will make some noise with your
customers.
Tropical Island Split
(Made in a banana boat dish)
Slice 1 banana lengthwise. Place 1/2 banana on each side of the dish. Fill dish with 3
mounds soft vanilla ice cream. Ladle over ice
cream 1 ounce of H&H #9055 Crushed
Pineapple, 1 ounce of H&H 9053 Peach Topping. Garnish with whipped cream and a
H&H #9152 Whole Maraschino Cherry.
Sprinkle H&H #3070 Rainbow Decorettes®
over whipped cream to make a terrific tropical
treat.
Formulas Courtesy of Henry & Henry, Inc.
Section 5 - Recipes, Page 7
Harvest Holiday
Fill a regular sundae dish with pumpkin
ice cream. Ladle 3/4 ounce of H&H 49063
Peach Topping over ice cream. Garnish as desired.
Twist And Shout Sundae
Fill a regular sundae dish with twist of ice
cream. Ladle over ice cream 3/4 ounce of
H&H #9027 Majestic Hot Fudge and 3/4
ounce of H&H #9150 Marshmallow. Garnish
with whipped cream and a H&H #9152 Whole
Maraschino Cherry. Sprinkle H&H #3079
Chocolate Decorettes® over whipped cream
for a sundae that will make your customers
sing.
Very Berry Sundae
Fill a regular sundae dish with vanilla ice
cream. Ladle over ice cream, 1/2 ounce of
H&H #9064 Red Raspberry Topping 1/2
ounce of H&H #9059 Blueberry Topping. Garnish with whipped cream and a H&H #9152
Whole Maraschino Cherry to make a very
berry sundae.
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Ice Cream
Formulas Smoothie
Recipes
(continued)
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5
S S O C I A T I O N
Try These Exciting Flavor Varieties - Using Frostline Soft
Serve Mix and Flavor Packets
Chocolate Raspberry
Peaches & Cream
1 bag of Frostline Chocolate Soft Serve Mix
1 Frostline Raspberry Flavor Packet
1 Frostline Chocolate Booster Flavor Packet
1 bag of Frostline Vanilla Soft Serve Mix
1 Frostline Peach Flavor Packet
1 Frostline French Vanilla Flavor Packet
Choco-Banano
1 bag of Frostline Chocolate Soft Serve Mix
1 Frostline Banana Flavor Packet
1 Frostline Chocolate Booster Flavor Packet
Milano
1 bag of Frostline Chocolate Soft Serve Mix
1 Frostline Orange Flavor Packet
1 Frostline Chocolate Booster Flavor Packet
Creamy Dreamy
1 bag of Frostline Vanilla Soft Serve Mix
1 Frostline French Vanilla Flavor Packet
1 Frostline Orange Flavor Packet
NOTE: For easier mixing, dissolve Frostline
Flavor Packet(s) directly into water
BEFORE adding Frostline Soft Serve Mix.
Choc-O-Cherry
1 bag of Frostline Chocolate Soft Serve Mix
1 Frostline Black Cherry Flavor Packet
1 Frostline Chocolate Booster Flavor Packet
Chocalatte
1 bag of Frostline Chocolate Soft Serve Mix
1 Frostline Chocolate Booster Flavor Packet
1 cup of coffee concentrate (Mix 2 cups of instant coffee with 1 cup of boiling water—
allow to cool)
Formulas Courtesy of Precision Foods
Section 5 - Recipes, Page 8
Smoothie Recipes Using
Frostline Smoothie Base Mix
Strawberry Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or frozen (no sugar added) strawberries
1/4 cup strawberry or berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Strawberry Banana Smoothie
1/2 cup Frostline Smoothie Base Mix
1/2 cup fresh or frozen (no sugar added)
strawberries
1/2 medium banana
1/4 cup strawberry or berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
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2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Raspberry Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or frozen (no sugar added)
raspberries
1/4 cup berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Raspberry Banana Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or frozen (no sugar added)
raspberries
1/2 medium banana
1/4 cup berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Formulas Courtesy of Precision Foods
Section 5 - Recipes, Page 9
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Ice Cream
Formulas Smoothie
Recipes
(continued)
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5
S S O C I A T I O N
Blueberry Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or frozen (no sugar added)
blueberries
1/4 cup berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Mixed Berry Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
1/4 cup berry juice
1/4 cup water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Pineapple Smoothie
1/2 cup Frostline Smoothie Base Mix
1 cup fresh or canned pineapple in juice
1/4 cup pineapple juice or water
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
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2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Pineapple/Orange/Banana
Smoothie
1/2 cup of Frostline Smoothie Base Mix
1/4 cup of fresh or canned pineapple in juice
1/2 medium banana
1/4 cup orange juice
1 generous cup of ice cubes
1. Pour ingredients into the container of a
blender with good ice crushing ability.
2. Blend according to manufacturer’s instructions for smoothies, generally 30
seconds. Smoothie should be smooth and
thick, with no detectable pieces of ice.
3. Pour into serving cup.
Yield: 16 oz. smoothie
Granita Smoothie Recipes
Featuring Frostline Smoothie
Base Mix
R
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Ice Cream
Formulas Smoothie
Recipes
(continued)
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Mango Orange Smoothie
5
2 gallons mango juice
2 Frostline Orange Flavor Packets
1 bag Frostline Smoothie Base Mix (3 lbs.)
Mocha Cappuccino Smoothie
1 gallon prepared coffee (make sure it’s at
room temperature or been chilled down in
the refrigerator)
1 gallon of water
1-1/2 cups chocolate syrup
1 bag Frostline Smoothie Base Mix (3 lbs.)
Peanut Butter & Jelly Smoothie
1
1
2
1
gallon grape juice
gallon of water
cups of Pourable Peanut Butter
bag Frostline Smoothie Base Mix (3 lbs.)
Strawberry Banana Smoothie
2 quarts strawberry juice
1-1/2 gallons water
2 Frostline Strawberry Flavor Packets
1/2 Frostline Banana Flavor Packet
1 bag Frostline Smoothie Base Mix (3 lbs.)
Apple Pie Smoothie
Preparation Instructions For All
Flavor Varieties:
2 gallons apple juice
4-1/2 teaspoons of ground cinnamon
1-1/2 cups Sundae Syrup Topping, Caramel
1 bag Frostline Smoothie Base Mix (3 lbs.)
Place ingredients into a clean Frostline
Mixing Bucket in order listed and mix thoroughly using a wire whip until Smoothie Mix
is completely dissolved. Pour into granita ma-
Formulas Courtesy of Precision Foods
Section 5 - Recipes, Page 10
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Ice Cream
Formulas Water Ices
(continued)
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5
chine and freeze down according to manufacturer’s instructions. Yield: Approximately 17 (16
oz.) smoothies
Water Ices — The New Trend
By Steve Thompson
A
s the leading manufacturer of batch
freezers, Emery Thompson works very
hard not to deal in fads, but rather in trends!
The strongest trend I see in frozen deserts
(other than hard ice cream) are the various
formulations of water ice. Frozen sugar water
with flavoring is known by several different
names. The generic term “water ice” is commonly known as New York style “Italian ice.”
A typical “secret” formula is as follows:
6 to 8 lbs. cane sugar
14 qts. water
2 qts. lemon juice
2 to 4 oz. citric acid
The sugar/water ratio must fall within
this range otherwise it won’t freeze properly
in a five gallon batch freezer. A high quality
lemon extract or emulsion may be substituted
for the fresh lemon juice at a savings in both
cost and convenience. Citric acid is a widely
available liquid whose purpose is to add additional tartness to the product. However, if you
go overboard on the citric acid, you’ll notice
an aftertaste in the back of your throat. Your
secret formula can be further customized
with the addition of specks of fresh lemon
peel for color and/or powdered egg white for a
smoother product. Additional Italian ice flavors can be made by using other extracts and
adjusting the sugar level to your personal
taste. Sorbet or the Italian name sorbetto is
the same basic Italian ice formula with more
upscale flavors. Instead of lemon, cherry,
grape and chocolate Italian ice — sorbet is
made with kiwi, grapefruit, champagne and
Section 5 - Recipes, Page 11
raspberry. A fine restaurant will serve sorbet
in small portions between courses or as a refreshing light desert.
Italian ices are sold year round in a warm
climate or from May thru September in the
north. Sorbet on the other hand can be sold
all year round. Don’t be afraid to walk into
the kitchen of a fine restaurant and merely
leave a tub of your sorbet with the executive
chef. Let the product sell itself!
Here are some of the mechanical aspects
of making your own ices in a batch freezer.
After you load the mixture into the batch
freezer, your production time will be approximately 18 to 20 minutes. This product as formulated is not usually hardened, but rather
is taken from the batch freezer and stored directly in a chest type dipping cabinet with the
thermostat set at 18ºF. above zero - that’s
12ºF. higher than your hard ice cream. You
will need a separate small cabinet for the ices.
But don’t worry — at an average product cost
of 1/2 cent per ounce, that extra cabinet will
pay for itself in no time. The shelf life of this
product will be about 3 to 5 days without
hardening it.
The way around this higher temperature
and short shelf life is to stabilize the ice. The
same stabilizers that work well in ice cream
will cause water ice to become sticky and
gummy. There are a few stabilizers made just
for water ice.
The third version of water ice is known as
frozen lemonade. This product is made with
only 5 lbs. of sugar per batch and is served in
a 16 oz. cup in a slushy consistency. It is
made fresh daily and is rarely kept overnight.
Frozen lemonade is very popular in high traf-
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fic locations such as county fairs, baseball
and football stadiums.
Water ices will complement your ice cream
and frozen yogurt product line with the added
selling benefits being:
Very low in cost
Fat free
Cholesterol free
All natural (depending on your source of
flavors and stabilizers.)
Work on your own “secret formulas” this
winter and get ready for a summer of high
profits selling sugar water!
Frozen Lemonade
Frozen lemonade is a refreshing semifrozen drink that is all natural, fat free, cholesterol free, sodium free, and highly profitable!! The food cost is just under a penny an
ounce! It’s the highest profit item you can
sell!
With an Emery Thompson Batch Freezer
the process is simple and the texture is
smooth and creamy!
Formula for five gallons finished
10 qts. water
4 qts. Sunkist lemon concentrate
3 lbs. sugar
Process for approximately 18 to 20
minutes.
For further information - contact:
Steve Thompson - Emery Thompson Machinery 718-588-7300
Formulas Courtesy of Emery Thompson
*Malcolm Stogo Associates
Section 5 - Recipes, Page 12
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Ice Cream
Formulas Water Ices
(continued)
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5
S S O C I A T I O N
National Restaurant Show Ice
Cream Formulas
Key Lime Sorbet*
3 quarts fresh lime juice
7-1/2 quarts cold water
7 pounds cane sugar
Stabilizer for longer shelf life
Freeze for 15 to 18 minutes
Hazelnut*
2-1/2 gallons ice cream mix
30 ounces hazelnut base
1-1/2 pounds hazelnuts
2 oz. two-fold vanilla extract
Freeze for 8 to 10 minutes
Cherry Vanilla Chip*
2-1/2 gallons ice cream mix
3 ounces vanilla
1-1/2 quarts bordeaux cherry halves
1 pound chocolate chips
Freeze for 8 to 10 minutes
December Ice Cream Formulas
Rum Raisin*
2-1/2 gallons ice cream mix
2 oz. two-fold vanilla extract
1/2 quart rum extract (+ or -)
2 pounds golden raisins for garnish - add
half at the start of the batch and the rest
at the end
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Eggnog Chip*
2-1/2 gallons ice cream mix
1-1/2 quarts eggnog base
1-1/2 pounds chocolate chips
2 oz. two-fold vanilla extract
1 oz. nutmeg
Banana Chip
2-1/2 gallons ice cream mix
3 oz. vanilla extract
16 pounds very ripe bananas
1-1/2 pounds chocolate chips
Formulas Courtesy of Emery Thompson
*Malcolm Stogo Associates
Section 5 - Recipes, Page 13
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Ice Cream
Formulas Sorbets
(continued)
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NICRA Convention
Las Vegas
Key Lime Sorbet*
3 quarts fresh lime juice
7-1/2 quarts cold water
7 pounds sugar
Stabilizer for longer shelf life
Freeze for 15 to 18 minutes
Cherry Vanilla Chip*
2-1/2 gallons ice cream mix
3 oz. Vanilla
1-1/2 quarts bordeaux cherry halves
1 pound chocolate chips
Freeze for 8 minutes
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Ice Cream
Formulas
(continued)
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Tips for Making Good Batch Ice Cream
By Barbara Babb
Senior Account Executive
Taylor Chicago, Rosemont, IL
1. Use concentrated natural flavors whenever possible; use food colorings
sparingly.
2. Follow manufacturer’s suggested usage,
but add enough flavor to suit individual
taste.
3. Recommend 4:1 ratio sweetened fruit,
and be sure to drain as much of the juice
as possible.
4. If using fresh fruit, add sugar in a 4:1 ratio. Mix well. Let sugar soak into fruit for
4 to 6 hours, minimum. (Sugar softens
the frozen fruit instead of freezing hard
like an ice cube.)
Section 5 - Recipes, Page 14
5
5. When using candy, nuts, cookies or pastries, freeze desired pieces overnight. Use
3 to 5% by weight.
6. Fruits may be used at 10 to 15% by
weight.
7. Sauces to make a ripple effect should be
used at 12 to 20% by weight.
8. Hardening temperatures should be -10 to
-25 degrees F. Any melting and refreezing
of the ice cream will cause ice crystals
and damage the texture.
9. Dipping temperatures should be about 3
to 8 degrees F. This temperature range
will prevent shrinkage, while allowing for
easy scooping.
10. Higher sugar content ice cream varieties
tend to be softer. Store them in the coldest part of the hardening or dipping
cabinet.
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Ice Cream
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Taylor Company Recipes
Published & Copyrighted by Tekni-Craft,
now known as Taylor Company
Tips On Preparing Fruits & Nuts
For Adding To Ice Cream
Berries
5
Clean and wash berries. Add 1/2 lb. of
sugar and 1/2 tsp. citric acid for each quart
of berries. Let soak for four to six hours.
Drain & place berries on cookie sheet. Freeze
overnight before adding to ice cream.
Fresh Banana
How To Test Flavoring
Peel and mash ripe bananas. Add 1/2 1b.
of sugar to every pound of mashed bananas.
Adding 1/2 tsp. citric acid per pound of
mashed bananas will accentuate fruit flavor
& avoid discoloration.
When making a new flavor, add the liquid
flavoring to the mix and taste for the proper
flavoring amount before freezing. Add flavoring in small amounts until you are satisfied,
keeping track of the total amount for future
reference. Determine whether changes or refinements are necessary before making the
recipe in quantity.
Nuts
Grind or crush nut meats. Cover with simple syrup & let soak for two or three hours.
Freeze overnight before adding to ice cream.
Peaches
Dip fresh peach in hot water, then in cold
water. Peel and cut into bite size pieces. Add
1/2 lb. Sugar and 1/2 tsp. citric acid for each
pound of fruit. Soak for two to three hours.
Drain & place peach pieces on cookie sheet.
Freeze overnight before adding to ice cream.
Section 5 - Recipes, Page 15
How To Add Flavors And Colors
Stir colors and liquid flavorings into liquid
mix before freezing. Use colors sparingly.
Fruits, candies or nuts added during the
freezing process will become very finely
chopped. For larger pieces, fold in frozen
fruit, candy or nuts as the ice cream is being
dispensed into the appropriate container.
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Ice Cream
Formulas
(continued)
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Batch Ice Cream Recipes
Apple Streudel Ice Cream
(3 quart batch)
2 quarts
1/2 fl. oz.
1 lb.
10 oz. box
vanilla ice cream mix
concentrated cinnamon flavor
apple chunks
Graham cracker crisps (frozen)
Prepare apple chunks in advance. Add 2
tbsp. citric acid, 1/4 lb. sugar & cinnamon to
taste. Freeze apple chunks separated on
cookie sheet overnight. Add cinnamon flavor
to liquid ice cream mix before pouring in
freezer. Freeze ice cream to proper consistency. Draw off ice cream into suitable container. Fold in apple chunks & graham
cracker crisps. (Fruit pie fillings also work
well. Substitute cherry, peach, or berry for
apple.)
Brownie Nut Fudge Ice Cream
(3 quart batch)
2
8
4
4
quarts
oz.
oz.
oz.
chocolate ice cream mix
Brownie Fudge
Walnut pieces
Caramel fudge
Cut fudge into bite size pieces. Freeze
fudge chunks and walnut pieces on cookie
sheet overnight. Freeze ice cream to proper
consistency. Draw off ice cream into suitable
container. Fold in frozen candies & nuts.
English Toffee Ice Cream
(3 quart batch)
2 quarts
1/2 tsp.
1/2 Lb.
vanilla ice cream mix
English Toffee flavor
English Toffee candy
Break candy into bite size pieces. Freeze
overnight. Add flavoring to liquid ice cream
Formulas Courtesy of Taylor Company
Section 5 - Recipes, Page 16
5
mix before pouring in freezer. Freeze ice
cream to proper consistency. Draw off ice
cream into suitable container. Fold in candy.
Mocha Roasted Almond
(3 quart batch)
2 quarts
6 oz.
chocolate ice cream mix
Roasted Almonds
Freeze ice cream mix to proper consistency. Draw off ice cream into suitable container. Fold in frozen almonds. (For variation,
1 cup of chocolate fudge marble may be
added with almonds.)
Pumpkin Pie Ice Cream
(Makes four, 3 quart batches)
#2-1/2 can
1-1/2 tsp.
4 tsp.
1 tsp.
1 gallon
pumpkin
ginger
cinnamon
nutmeg
vanilla ice cream mix
Mix well and freeze to proper consistency.
Draw off ice cream into suitable container.
(For variation, try folding praline pecan pieces
into ice cream.)
Frozen Fruit Salad
2 quarts
vanilla ice cream mix
#2-1/2 can fruit cocktail
10 oz.
maraschino cherries
Drain fruit. Freeze fruit pieces on cookie
sheet overnight. (Freeze ice cream to proper
consistency. Draw off ice cream into suitable
container. Fold frozen fruit pieces into ice
cream. (Frozen pecans or walnuts add interesting texture to this recipe.)
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Ice Cream
Formulas
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5
Cherry Cobbler Ala Mode
Peanut Butter Cup Ice Cream
2 quarts
1 - 10”
2 quarts
10 oz.
12 oz.
vanilla ice cream mix
two crust cherry pie
Cut pie into bite size pieces. Freeze on
cookie sheet overnight. Freeze ice cream to
proper consistency. Draw off ice cream into
suitable container. Fold frozen pie into ice
cream. (Experiment with your favorite pies in
this recipe. Cheesecakes are also interesting.)
Formulas Courtesy of Taylor Company
Section 5 - Recipes, Page 17
vanilla ice cream mix
Peanut Butter Base
milk chocolate chips
Add peanut butter base to ice cream mix
and stir well. Freeze ice cream to proper consistency. Draw off ice cream into suitable
container. Fold frozen chocolate chips into ice
cream.
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Ice Cream
Formulas
(continued)
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5
Strawberry Cordial Ice Cream
Strawberry Ice Cream
Strawberry ice cream swirled with Big
Dutch Fudge Variegate and loaded with
strawberries.
Strawberry flavored ice cream loaded with
chunks of real strawberries.
Ingredients
Sensient Flavors
Strawberry Puree
20# pl 243083
Sensient Flavors Solid
Pack Strawberries
20 or 50# pl 261488
Sensient Flavors Big
Dutch Fudge Variegate
50# pl 220536
Recipe
5 gal. 10 gal.
freezer freezer
2-1/4
28
4-1/2
56
32
64
40
80
Gallons Ice Cream Mix
Fluid Ounces Strawberry
Puree
Fluid Ounces Solid Pk
Strawberries
Fluid Ounces Big Dutch
Fudge
Mixing Directions
Chill the Solid Pack Strawberries and the
Big Dutch Fudge to 40° F. Add the Strawberry
Puree to the ice cream mix in the freezer and
freeze. As the ice cream is being filled into the
containers, swirl in the fudge and fold in the
strawberries, turning the container to achieve
uniform distribution of the ice cream, the
fudge and the strawberries. A three-gallon
container of ice cream requires 24 oz. of
Fudge and 19 oz. of strawberries.
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 18
Ingredients
Sensient Flavors
Strawberry Puree
Sensient Flavors Solid
Pack Strawberries
Recipe
20# pl 243083
20 or 50# pl 261488
5 gal. 10 gal.
freezer freezer
2-3/8 4-3/4 Gallons Ice Cream Mix
25
50
Fluid Ounces Strawberry
Puree
48
96
Fluid Ounces Solid Pack
Strawberries
Mixing Directions
Chill the Solid Pack Strawberries to 40° F.
Add the Strawberry Puree to the ice cream
mix in the freezer and freeze. As the ice cream
is being filled into the containers, fold in the
Solid Pack Strawberries, turning the container to achieve uniform distribution of the
ice cream and the strawberries. A three-gallon container of ice cream requires 29 oz. of
Solid Pack Strawberries.
Turtle Fudge Ice Cream
Butternut flavored ice cream swirled with
Big Dutch Fudge and Caramel Fudge.
Ingredients
Sensient Flavors Butter
Pecan Syrup
20 or 50# pl 260113
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Sensient Flavors
Caramel Fudge Variegate
Recipe
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50# pl 220536
50# pl 220523
5 gal. 10 gal.
freezer freezer
2-3/8 4-3/4 Gallons Ice Cream Mix
24
48
Fluid Ounces Butter Pecan
Syrup
24
48
Fluid Ounces Big Dutch
Fudge
24
48
Fluid Ounces Caramel
Fudge
Mixing Directions
Chill the Big Dutch Fudge and the
Caramel Fudge to 40° F prior to use. Add the
Butter Pecan Syrup to the ice cream mix in
the freezer and freeze. As the ice cream is being filled into the containers, swirl in the Big
Dutch Fudge Variegate and the Caramel
Fudge Variegate, turning the container occasionally to achieve uniform distribution of the
ice cream, the fudge and the caramel. A
three-gallon container of ice cream requires
14 ounces of Big Dutch Fudge and 14 ounces
of Caramel Fudge Variegate.
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Ice Cream
Formulas
(continued)
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S S O C I A T I O N
Neapolitan Ice Cream
5
Neapolitan Ice Cream may be made by
planning the freezing sequence of the three
flavors — vanilla, chocolate and strawberry,
and using the sidewalls of another container
to serve as vertical dividers between the three
flavors.
To use the sidewalls of a container, remove the bottom of the three-gallon container. The sidewall will then form a flat rectangle which can be cut to serve as dividers.
For example, when freezing chocolate ice
cream, fill chocolate ice cream into 1/3 of the
three-gallon container which has been fitted
with a vertical divider cut from the sidewalls
of another three-gallon container. Harden the
chocolate ice cream and remove the divider,
inserting a second divider in a vertical position. Fill the middle section with vanilla, using the hard frozen chocolate ice cream and
the other vertical sidewall as dividers. Harden
the vanilla ice, cream and then remove the remaining divider. Fill the remaining 1/3 of the
three-gallon container with strawberry ice
cream. When the strawberry ice cream is
hardened, the three-flavored Neapolitan is
complete.
Strawberry Cheesecake Ice
Cream
Cheesecake flavored ice cream loaded with
bright red whole strawberry fruit.
Ingredients
Sensient Flavors
Cheesecake Base
Sensient Flavors Solid
Pack Strawberries
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 19
20 or 50# pl 261558
20 or 50# pl 261488
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Ice Cream
Formulas
(continued)
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Recipe
5 gal. 10 gal.
freezer freezer
2-1/4
32
4-1/2
64
48
96
Gallons Ice Cream Mix
Fluid Ounces Cheesecake
Base
Fluid Ounces Solid Pack
Strawberries
Mixing Directions
Chill the Solid Pack Strawberries to 40° F
prior to use. Add the Cheesecake Base to the
ice cream mix in the freezer and freeze. As the
ice cream is being filled into the containers,
fold in the Solid Pack Strawberries, turning
the container occasionally to achieve uniform
distribution of the ice cream and the strawberries. A three-gallon container of ice cream
requires 29 ounces of Solid Pack
Strawberries.
Double Chocolate Fudge
Ice Cream
Chocolate ice cream with a chocolate fudge
swirl.
Ingredients
Sensient Flavors
Chocolate Powder 218
Sensient Flavors Big
Dutch Fudge Variegate
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 20
50# bx 380454
50# pl 220536
5
5 gal. 10 gal.
freezer freezer
2-1/4 4-1/2 Gallons Ice Cream Mix
12
24
Ounces Chocolate Powder
218
42
84
Fluid Ounces Big Dutch
Fudge Variegate
Mixing Directions
Chill the Big Dutch Fudge Variegate to 40°
F. Pour the Chocolate Powder into about 1/4
of the ice cream mix, stirring until the Chocolate Powder is dissolved. Pour the chocolate
slurry into the freezer, followed by the balance
of the ice cream mix and freeze. As the ice
cream is being filled into the containers, swirl
in the Big Dutch Fudge Variegate, turning the
container occasionally to achieve uniform distribution of the ice cream and the fudge. A
three-gallon container of ice cream requires
25 ounces of Big Dutch Fudge Variegate.
Marble Cheesecake Ice Cream
Cheesecake flavored ice cream swirled with
Big Dutch Fudge.
Ingredients
Sensient Flavors
Cheesecake Base
20 or 50# pl 261558
Sensient Flavors Big
Dutch Fudge Variegate
50# pl 220536
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Mixing Directions
5 gal. 10 gal.
freezer freezer
2-3/8
25
4-3/4
50
42
84
Gallons Ice Cream Mix
Fluid Ounces Cheesecake
Base
Fluid Ounces Big Dutch
Fudge Variegate
Mixing Directions
Chill the Big Dutch Fudge Variegate to 40°
F. Add the Cheesecake Base to the ice cream
mix in the freezer and freeze. As the ice cream
is being filled into the containers, swirl in the
Big Dutch Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream and the fudge. A
three-gallon container of ice cream requires
25 ounces of Big Dutch Fudge Variegate.
Chocolate Fudge Ripple Ice
Cream
Vanilla ice cream with a Big Dutch Fudge
swirl.
Ingredients
Sensient Flavors Big
Dutch Fudge Variegate
Recipe
50# pl 220536
5-1/4
84
Gallons Ice Cream Mix
Fluid Ounces Big Dutch
Fudge Variegate
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 21
5
Chill the Big Dutch Fudge Variegate to 40°
F. prior to use. Freeze the vanilla ice cream
mix. As the ice cream is being filled into the
containers, swirl in the Big Dutch Fudge Variegate, turning the container occasionally to
achieve uniform distribution of the ice cream
and the fudge. A three-gallon container of ice
cream requires 25 ounces of Big Dutch Fudge
Variegate.
Chocolate Ice Cream
Chocolate ice cream made with Chocolate
Powder 218, a cocoa-sugar blend.
Ingredients
Sensient Flavors
Chocolate Powder 218
Recipe
50# bx 380454
5 gal. 10 gal.
freezer freezer
2-5/8
18
5 gal. 10 gal.
freezer freezer
2-5/8
42
R
Ice Cream
Formulas
(continued)
5-1/4
36
Gallons Ice Cream Mix
Ounces Chocolate Powder
218
Mixing Directions
Pour the Chocolate Powder into approximately 1/4 of the ice cream mix, stirring until
the Chocolate Powder is dissolved. Pour the
chocolate slurry into the freezer and add the
balance of the ice cream mix and freeze.
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Ice Cream
Formulas
(continued)
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Chocolate Freckles Ice Cream
Ingredients
Chocolate ice cream flecked with chocolate
morsels.
Sensient Flavors
Chocolate Powder 218
Sensient Flavors Big
Dutch Fudge Variegate
Roasted Almonds
Ingredients
Sensient Flavors
Chocolate Powder 218
Recipe
50# bx 380454
5 gal. 10 gal.
freezer freezer
2-5/8
16
5-1/4
32
10
20
Gallons Ice Cream Mix
Ounces Chocolate Powder
218
Ounces Chocolate Powder
218
Mixing Directions
Pour 16 oz. of the Chocolate Powder into
about 1/4 of the ice cream mix, stirring until
the Chocolate is dissolved. Pour it into the
freezer, followed by the balance of the ice
cream mix and freeze. As the ice cream is being filled into the containers, sprinkle in 10
oz. of Chocolate Powder for each three-gallon
container, turning the container occasionally
to achieve uniform distribution of the ice
cream and the Chocolate Powder.
Chocolate Fudge Nut Ice Cream
Chocolate ice cream swirled with Big Dutch
Fudge Variegate and sprinkled with roasted
almonds.
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 22
Recipe
5
50# bx 380454
50# pl 220536
(own source)
5 gal. 10 gal.
freezer freezer
2-3/8 4-3/4 Gallons Ice Cream Mix
16
32
Ounces Chocolate Powder
218
40
80
Fluid Ounces Big Dutch
Fudge Variegate
12
24
Ounces Roasted Almonds
Mixing Directions
Chill the Big Dutch Fudge to 40° F. Pour
the Chocolate Powder into about 1/4 of the
ice cream mix, stirring until dissolved. Pour it
into the freezer, followed by the rest of the ice
cream mix and freeze. As you are filling the
containers, swirl in the Big Dutch Fudge
Vareigate and sprinkle in the almonds, turning the container occasionally to achieve uniform distribution of the ice cream, the fudge
and the almonds. A three-gallon container of
ice cream requires 24 oz. of Big Dutch Fudge
and 7 oz. of almonds.
Chocolate Cheesecake Ice
Cream
Chocolate cheesecake flavored ice cream
Ingredients
Sensient Flavors
Cheesecake Base
20 or 50# pl 261558
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Chocolate Powder 218
Recipe
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50# bx 380454
5 gal. 10 gal.
freezer freezer
2-1/2
21
5
42
12
24
Gallons Ice Cream Mix
Fluid Ounces Cheesecake
Base
Ounces Chocolate Powder
218
Mixing Directions
Pour the Chocolate Powder into approximately 1/4 of the ice cream mix, stirring until
the Chocolate Powder is dissolved. Pour the
chocolate slurry into the freezer, followed by
the remainder of the ice cream mix. Add the
Cheesecake Base to the chocolate flavored
mix in the freezer and freeze.
Chocolate Chip Ice Cream
Vanilla ice cream sprinkled with chocolate
morsels.
Ingredients
Sensient Flavors
Chocolate Powder 218
Recipe
50# bx 380454
5 gal. 10 gal.
freezer freezer
2-3/4
10
5-1/2
20
Gallons Ice Cream Mix
Ounces Chocolate Powder
218
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 23
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Ice Cream
Formulas
(continued)
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S S O C I A T I O N
Mixing Directions
5
Pour the vanilla flavored ice cream mix
into the freezer and freeze. As the ice cream is
being filled into the containers, sprinkle in
the Chocolate Powder, turning the container
occasionally to achieve uniform distribution
of the ice cream and the Chocolate Powder. A
three-gallon container of ice cream requires 6
ounces of Chocolate Powder.
Caramel Swirl Cheesecake
Ice Cream
Cheesecake flavored ice cream swirled with
Caramel Fudge Variegate.
Ingredients
Sensient Flavors
Cheesecake Base
20 or 50# pl 261558
Sensient Flavors
Caramel Fudge Variegate 50# pl 220523
RECIPE
5 gal. 10 gal.
freezer freezer
2-3/8 4-3/4 Gallons Ice Cream Mix
25
50
Fluid Ounces Cheesecake
Base
42
84
Fluid Ounces Caramel
Fudge Vareigate
Mixing Directions
Chill the Caramel Fudge Variegate to 40° F
prior to use. Add the Cheesecake Base to the
ice cream mix in the freezer and freeze. As the
ice cream is being filled into the containers,
swirl in the Caramel Fudge Variegate, turning
the container occasionally to achieve uniform
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distribution of the ice cream and the caramel.
A three-gallon container of ice cream requires
25 ounces of Caramel Fudge Variegate.
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Ice Cream
Formulas
(continued)
E TA I L E R S
A
Butter Pecan Ice Cream
Butter Pecan flavored ice cream sprinkled
with pecans.
Chocolate Caramel Fudge
Ice Cream
Ingredients
Chocolate ice cream with a caramel swirl.
Recipe
Ingredients
Sensient Flavors
Chocolate Powder 218
50# bx 380454
Sensient Flavors
Caramel Fudge Variegate 50# pl 220523
Recipe
5 gal. 10 gal.
freezer freezer
2-1/2
16
5
32
42
84
Gallons Ice Cream Mix
Ounces Chocolate Powder
218
Fluid Ounces Caramel
Fudge Vareigate
Mixing Directions
Chill the Caramel Fudge Variegate to 40°
F. Pour the Chocolate Powder 218 into approximately 1/4 of the ice cream mix, stirring
until dissolved. Pour the chocolate slurry into
the freezer, followed by the balance of the ice
cream mix and freeze. As the ice cream is being filled into the containers, swirl in the
Caramel Fudge Variegate, turning the container occasionally to achieve uniform distribution of the ice cream and the caramel. A
three-gallon container of ice cream requires
25 ounces of Caramel Fudge Variegate.
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 24
S S O C I A T I O N
5
Sensient Flavors Butter
Pecan Syrup
20 or 50# pl 260113
Roasted, Salted Pecans
(own source)
5 gal. 10 gal.
freezer freezer
2-1/2
25
5
50
20
40
Gallons Ice Cream Mix
Fluid Ounces Butter Pecan
Syrup
Ounces Roasted Salted
Pecans
Mixing Directions
Add the Butter Pecan Syrup to the ice
cream mix in the freezer and freeze. As the ice
cream is being filled into the containers,
sprinkle in the roasted salted pecans, turning
the container occasionally to achieve uniform
distribution of the ice cream and the pecans.
A three-gallon container of ice cream requires
12 ounces of roasted salted pecans.
Caramel Fudge Ice Cream
Creamy Caramel Fudge swirled into vanilla
ice cream.
Ingredients
Sensient Flavors
Caramel Fudge Variegate
50# pl 220523
I DEA $
N
A T I O N A L
I
C E
C
R E A M
Recipe
E TA I L E R S
A
S S O C I A T I O N
Mixing Directions
5 gal. 10 gal.
freezer freezer
2-5/8
42
R
Ice Cream
Formulas
(continued)
5-1/4
84
Gallons Ice Cream Mix
Fluid Ounces Caramel
Fudge Variegate
Mixing Directions
Chill the Caramel Fudge Variegate to 40°
F. prior to use. Freeze the vanilla ice cream
mix. As the ice cream is being filled into the
containers, swirl in the Caramel Fudge Variegate, turning the container occasionally to
achieve uniform distribution of the ice cream
and the caramel. A three-gallon container of
ice cream requires 25 ounces of Caramel
Fudge Variegate.
Butter Almond Ice Cream
Butternut flavored ice cream with crunchy
almonds throughout.
Ingredients
Sensient Flavors Butter
Pecan Syrup
20 or 50# pl 260113
Roasted, Salted Almonds
(own source)
Recipe
5
50
20
40
Add the Butter Pecan Syrup to the ice
cream mix in the freezer and freeze. As the ice
cream is being filled into the containers,
sprinkle in the roasted salted almonds, turning the container occasionally to achieve uniform distribution of the ice cream and the almonds. A three-gallon container of ice cream
requires 12 ounces of roasted salted almonds.
Butter Caramel Fudge Ice
Cream
Butternut flavored ice cream swirled with
Caramel Fudge Variegate.
Ingredients
Sensient Flavors
Butter Pecan Syrup 20 or 50# pl 260113
Sensient Flavors
Caramel Fudge Variegate 50# pl 220523
Recipe
5 gal. 10 gal.
freezer freezer
2-3/8 4-3/4 Gallons Ice Cream Mix
24
48
Fluid Ounces Butter Pecan
Syrup
42
84
Fluid Ounces Caramel
Fudge Variegate
Mixing Directions
5 gal. 10 gal.
freezer freezer
2-1/2
25
5
Gallons Ice Cream Mix
Fluid Ounces Butter Pecan
Syrup
Ounces Roasted Salted
Almonds
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 25
Add the Butter Pecan Syrup to the ice
cream mix in the freezer and freeze. As the ice
cream is being filled into the containers, swirl
in the Caramel Fudge Variegate, turning the
container occasionally to achieve uniform distribution of the ice cream and the caramel. A
I DEA $
N
A T I O N A L
I
C E
C
R E A M
three-gallon container of ice cream requires
25 ounces of Caramel Fudge Variegate.
R
Ice Cream
Formulas
(continued)
E TA I L E R S
A
S S O C I A T I O N
5
Strawberry-N-Fudge Ice Cream
Strawberries And Cream
Ice Cream
Strawberry ice cream swirled with Big
Dutch Fudge Variegate.
Chunks of strawberries in vanilla ice
cream.
Sensient Flavors
Strawberry Puree
Sensient Flavors Big
Dutch Fudge Variegate
Ingredients
Sensient Flavors Solid
Pack Strawberries
Recipe
20 or 50# pl 261488
5 gal. 10 gal.
freezer freezer
2-1/2
5
Gallons Ice Cream Mix
50
100
Fluid Ounces Solid Pack
Strawberries
Mixing Directions
Chill the Solid Pack Strawberries to 40° F.
prior to use. Freeze the vanilla ice cream mix.
As the ice cream is being filled into the containers, fold in the Solid Pack Strawberries,
turning the container occasionally to achieve
uniform distribution of the ice cream and the
strawberries. A three-gallon container of ice
cream requires 30 ounces of Solid Pack
Strawberries.
Formulas Courtesy of Dippinʼ Flavors
Section 5 - Recipes, Page 26
Ingredients
Recipe
20# pl 243083
50# pl 220536
5 gal. 10 gal.
freezer freezer
2-3/8
30
4-3/4
60
42
84
Gallons Ice Cream Mix
Fluid Ounces Strawberry
Puree
Fluid Ounces Big Dutch
Fudge
Mixing Directions
Chill the Big Dutch Fudge to 40° F prior to
use. Add the Strawberry Puree to the ice
cream mix in the freezer and freeze. As the ice
cream is being filled into the containers, swirl
in the Big Dutch Fudge, turning the container
occasionally to achieve uniform distribution
of the ice cream and the fudge. A three-gallon
container of ice cream requires 25 ounces of
Big Dutch Fudge.