Title: Chocolate Ice Cream
Categories:
Yield: 100 Servings

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

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.