DAIRY FREE PINA COLADA ICE CREAM
CB-350 EMERY THOMPSON

8 OUNCES AGAVE (OR 12 OZ. SUGAR)
1 QUART and 16 OZ. COCONUT WATER
16 OZ. CREAM OF COCONUT (Coco Lopez)
16 OZ. PINEAPPLE JUICE
16 OZ. CRUSHED PINEAPPLE
4 TABLESPOONS SHREDDED COCONUT

Pour all ingredients into the Emery Thompson

and freeze for approximately 16 minutes.


RASPBERRY ICE CREAM WITH WHITE CHOCOLATE
CB-350 EMERY THOMPSON

3 – BAGS FRESH FROZEN RASPBERRIES
1 BAG WHITE CHOCOLATE MORSELS
3.5 QUARTS ICE CREAM BLEND

Pour all ingredients into the Emery Thompson and
freeze for approximately 8 minutes.


GINGER SNAP ICE CREAM
CB-350 EMERY THOMPSON

1 – BAG GINGER SNAP COOKIES
1-1/2 CUPS APPLE SAUCE
3.5 QUARTS ICE CREAM BLEND
4 TABLESPOONS CINNAMON
3 OZ. VANILLA EXTRACT

Pour all ingredients into the Emery Thompson
and freeze for approximately 8 minutes.


Grape Nuts & Golden Raisins Ice Cream

CB-350 Countertop Batch Freezer


4 Quarts Ice Cream Blend

1-1/2 Cups Grape Nuts

3 Cups Golden Raisins - Soak 24 hrs. in

Ice Cream Blend

2 oz. 2-Fold Vanilla

1 tsp Sea Salt

Add the raisins 4-5 minutes into the batch

Freeze for 8 minutes


Concord Grape Italian Ice

CB-350 Countertop Batch Freezer


3 Lbs. Concord Grapes

1-1/2 Lbs. Cane Sugar

3 Quarts Water

1 Pint Concord Grape Juice

Freeze for 15 Minutes

Scoop at 16° F


Raspberry Habanero Ice Cream

CB-350 Countertop Batch Freezer

 

3-1/2 Quarts Ice Cream Blend

30 oz. Raspberry Habanero Sauce

Freeze for 8 minutes


​​​​Vanilla Chip Cream Ice

CB-350 COUNTER TOP BATCH FREEZER


12 oz ice cream blend

1 1/2 Quarts water

13 oz pure cane sugar

2 oz vanilla extract (two-fold if available)

1/2 lb mini chocolate chips

2 oz Hershey's chocolate syrup


ORANGE CREAM ICE 
12 QT. EMERY THOMPSON BATCH FREEZER


1 QT ORANGE CREAM WIB

1 QT SUPREME SORBET

1.25 GAL WATER

2.5 LBS SUGAR

3 FL OZ CITRIC ACID SOL.

ZEST 1 ORANGE


LEMON ICE

12 QT. EMERY THOMPSON BATCH FREEZER


6 FL OZ. STABILEZE
124 FL OZ. WATER
2.75 LBS SUGAR
4 FL OZ. CORN SYRUP
1.5 FL OZ. LEMON EMULSION
1.5 FL OZ. CITRIC ACID SOLUTION

SALTED CARAMEL ICE CREAM
12 QT. EMERY THOMPSON BATCH FREEZER

2.5 GAL ICE CREAM MIX
28 FL OZ. SALTED CARAMEL BASE
ADD SALTED CARAMEL VARIEGATE ON DRAW

STEVE'S COOKIE MONSTER CREAM ICE
12 QT. EMERY THOMPSON BATCH FREEZER

3/4 LB OREO COOKIES
3/4 LB CHOCOLATE CHIP COOKIES
1 BAG MINI CHOCOLATE CHIPS
6 QTS WATER
1.5 - 2 LBS SUGAR
1 QT ICE CREAM MIX - 10% OR HIGHER

LILLY WITH THE NUTS
VANILLA RUM ITALIAN ICES
12NW-IOC

3-1/2 QUARTS WATER
2-1/2 POUNDS SUGAR
8 OZ. VANILLA
10 OZ. ROASTED SLIVERED ALMONDS

STRAWBERRY ITALIAN ICE 
CB-350 COUNTER TOP BATCH FREEZER

3 LBS Strawberries – IQF – instant quick frozen
--Puree 2 lbs of Strawberries--
3 to 3.5 QUARTS WATER
2 LBS. SUGAR
1.25 oz. Natural Strawberry Flavor

Add all ingredients into the Emery Thompson CB-350
and freeze for 16 minutes.

Store at 0 degrees Fahrenheit

Scoop at 16 degrees Fahrenheit

SPECULOOS COOKIE BUTTER ICE CREAM- EMERY THOMPSON 12NW-IOC

4 QUARTS ICE CREAM BLEND
2 14 OZ. JARS OF COOKIE BUTTER (Trader Joe’s or Amazon)
1⁄2 Box Graham Crackers
1 oz. Vanilla extract

Freeze for 8 minutes
Serve at 6 degrees F.

MANGO ITALIAN ICE - CB-200 COUNTER TOP BATCH FREEZER)

1-3/4 QUARTS WATER
1 POUND SUGAR
16 0z. I. Rice MANGO BASE

TIRAMISU GELATO (CB-350 COUNTER TOP BATCH FREEZER)
4.5 QUARTS ICE CREAM MIX
8 OZ. FABBRI TIRAMISU PASTE

COFFEE KAHLUA GELATO (CB-350 COUNTER TOP BATCH FREEZER)

4.5 QUARTS ICE CREAM MIX
3 OZ. TASTERS CHOICE COFFEE
1 OZ. VANILLA
4 OZ. HERSHEY'S SYRUP

PAUL BUNYAN MAPLE SYRUP ICE CREAM WITH CANDIED PRALINES 
CB-350 COUNTER TOP BATCH FREEZER

4 quarts ice cream blend  10%
8 ounces Paul Bunyan’s pure maple syrup
10 ounces candied pecan pralines (purchased at the supermarket)

Add the ice cream blend and maple syrup into the CB-350. Turn on and adjust the speed to 170 RPM. 
After three minutes add the pralines. Freeze for a total of 8 minutes and discharge all the finished ice cream 
in about 35 seconds.

CHERRY ITALIAN ICE - EMERY THOMPSON 12NW-IOC
CHERRY WATER ICE
CHERRY SORBET
FROZEN LEMONADE
SLUSH


2 quarts  I.Rice Company cherry water ice base
1 pound cane sugar – lowest price brand you can find
8 quarts water

2  12 ounce bags frozen dark sweet cherries 

Add the sugar, water and flavor blend into the 12NW. Turn on and adjust the speed to 230 RPM. After ten 
minutes add the cherries. Freeze for a total of 18 minutes and discharge all the finished Italian Ice in about 
25 seconds.

FRUTTI DI BOSCO GELATO - CB-350 COUNTER TOP BATCH FREEZER

3.5 quarts ice cream blend  10%
2  12 ounce fresh frozen mixed fruit – or fresh
1 ounce pure vanilla
9  ounces Fabbri Frutti di Bosco Paste

Add the ice cream blend and all the other ingredients minus the fruit. Turn on and adjust the speed to 140 RPM. 
After three minutes add the mixed fruit. Freeze for a total of 10 minutes and discharge all the finished gelato 
in about 35 seconds.


CHOCOLATE RASPBERRY SORBET- EMERY THOMPSON 12NW-IOC

2.5 pounds cane sugar – lowest price brand you can find
4.5 quarts water 
1 ounce vanilla 
12 ounce bag of small chocolate chips 
1 pound hot fudge topping 
4  ounces chocolate syrup  
2  12 ounce bags frozen raspberries

Add the sugar, water and flavor blend into the 12NW. Turn on and adjust the speed to 230 RPM. After ten 
minutes add the cherries. Freeze for a total of 18 minutes and discharge all the finished sorbet in about 
25 seconds.

CANDY CANE ICE CREAM
This Recipe is for the  CB-350 COUNTER TOP BATCH FREEZER

24 CANDY CANES – red and white only**
4 QUARTS ICE CREAM MIX
2 OZ. VANILLA

Crush the candy canes into small bits*. Add the mix, vanilla and half of the candy canes into the Emery Thompson counter top batch freezer. Freeze at 180 RPM’s. Freezing time will be about 8 minutes. At the six minute mark, add the second half of the candy cane bits.

*Make the candy cane pieces small enough as to not be a choking risk when eaten. 

**The traditional red and white candy canes will turn your ice cream a pale pink. If you use the red and green candy canes your ice cream will have a grey cast to it.

BANANA CHOCOLATE CHIP ICE CREAM - 12 QT. EMERY THOMPSON

5 QUARTS 14% MIX
2 OZ. VANILLA
4 POUNDS FRESH RIPE BANANAS**
2 BAGS CHOCOLATE CHIPS**

Pour the dairy mix into the Emery Thompson with the vanilla and turn on the dasher and refrigeration. Then add the whole bananas and the chocolate chips to the batch. Freezer for approximately 8 minutes then discharge all the ice cream into a 3 gallon tub.

**Do not try this with any machine other than an Emery Thompson. The bananas and chips will get stuck in the inlet and discharge openings and may cause damage to their freezing cylinder

KEY LIME ICE CREAM - 12 QT. EMERY THOMPSON

This is a favorite of mine made famous by Tie Dye Jeff Markow who owns “Mystic Ices and Ice Cream” in Fruitland Park, Florida. It is Jeff’s “secret” formula which I can’t give away here. But if you tune into Lunch With The President you can watch Jeff make it and maybe you’ll figure out the recipe for yourself!

BLUEBERRY CRANBERRY SORBET - CB-350 COUNTER TOP BATCH FREEZER 

3 CUPS SUGAR
3 CUPS WATER
3 QUARTS CRANBERRY BLUEBERRY JUICE
1 PINT BLUEBERRIES

Mix sugar, cold water and cranberry blueberry juice together until the sugar is dissolved. Add to the CB-350 Emery Thompson Batch Freezer and turn on. Run at full speed (234 RPM’s). Add the blueberries to the mix.

Freeze for 13 minutes and discharge 6 quarts of finished sorbet.

COOKIE MONSTER ARTISAN GELATO*- 12 QT. EMERY THOMPSON

5 QTS. 10% ICE CREAM BLEND (MIX)
1 OZ. TWO FOLD VANILLA
1 POUND OREO COOKIES
1 POUND CHOCOLATE CHIP COOKIES
1 PINT HOT FUDGE 

Pour into the Emery Thompson Batch Freezer the ice cream blend and the vanilla. Turn on the dasher and refrigeration switches. Set your infinite overrun control to 150 RPM’s. Once the freezing process starts add the half of the cookies and all of the Hot Fudge into the batch freezer. Note: Don’t try this in any other brand of batch freezer as you will damage the dasher and the freezing chamber.

Take the remaining cookies and break them into thirds.When the gelato is ready (in about 8 minutes) turn off the refrigeration increase the speed to 230 RPM’s and discharge the product. Add the remaining cookies to the gelato as it is coming out of the machine. 

* Adapted from “Incredible Ice Cream” by Malcolm Stogo Associates

WORLD'S BEST LEMON WATER ICE FORMULA (CB-350)

3 QUARTS WATER
8 OZ. FRESH LEMON JUICE
2 OZ. FRESH ORANGE JUICE
3 LEMONS GRATED
1-3/4 LBS. SUGAR

RASPBERRY FROZEN YOGURT -  12 QT. EMERY THOMPSON

4 QUARTS ICE CREAM MIX 10%
2 QUARTS NON FAT YOGURT
3 LBS. RASPBERRIES MARINATED IN SYRUP
4 OZ. VANILLA EXTRACT
JUICE OF TWO LEMONS
 

GRAND MARNIER ICE CREAM -  12 QT. EMERY THOMPSON

5 QUARTS ICE CREAM MIX
2 OZ. VANILLA
13 OZ. GRAND MARNIER LIQUEUR
ZEST FROM THREE ORANGES

. POUR INGREDIENTS AND GRAND MARNIER INTO THE 12 QUART EMERY THOMPSON BATCH FREEZER AND SET THE INFINITE OVERRUN CONTROL FOR160 RPM’S.

.WHEN ICE CREAM IS READY (IN ABOUT 9 MINUTES) TURN OFF THE REFRIGERATION, TURN THE DASHER SPEED TO FULL SPEED AND EXTRACT THE ICE CREAM.

* ADAPTED FROM “INCREDIBLE ICE CREAM” BY MALCOLM STOGO ASSOCIATES
 

BORDEAUX WINE SORBET (CB-350 COUNTER TOP BATCH FREEZER)

1 LB. SUGAR 
24 OZ. WATER
1 RED BORDEAUX WINE 750ML.
12 OZ. RED RASPBERRIES (FREEZER CASE AT SUPERMARKET)

OPTIONAL – 4 GRAMS STABILIZER (MAIN STREET #9100) 

* COURTESY MALCOLM STOGO ASSOCIATES AND ICE CREAM UNIVERSITY
WWW.ICECREAMUNIVERSITY.ORG
 

WHITE MINT CHIP GELATO - 12 QT. EMERY THOMPSON

6 QUARTS ICE CREAM MIX
1 OZ. VANILLA
9 OZ. BERZACI WHITE MINT PASTE 
1 BAG CHOCOLATE CHIPS
 

FRESH MANGO SORBET - 12 QT. EMERY THOMPSON

2 QUARTS I. RICE MANGO BASE
1-1/2 POUNDS SUGAR
7 QUARTS WATER


REAL SIMPLE CHOCOLATE ITALIAN ICE - EMERY THOMPSON CB-350

1-1/2 POUNDS CANE SUGAR
½ OUNCE PURE VANILLA EXTRACT
4 QUARTS WATER
20 OZ. HERSHEY’S SYRUP

*** THE DIFFERENCE BETWEEN CHOCOLATE ITALIAN ICE AND CHOCOLATE SORBET IS CHARGING 75 CENTS MORE PER SERVING FOR THE SORBET!!


KENTUCKY DERBY MINT JULEP ICE GELATO -EMERY THOMPSON CB-350

4 QUARTS ICE CREAM MIX
1 OZ. VANILLA
6 OZ. MINT PASTE
8 OZ. MAKERS MARK BOURBON 
SPRIGS OF MINT FOR DECORATION


SNICKERS ICE CREAM - 12 QT. EMERY THOMPSON

5-6 QUARTS ICE CREAM MIX
2 OZ. VANILLA EXTRACT
6 OZ. BUTTERSCOTCH TOPPING
1-1/2 QUARTS SNICKERS CANDY


BLUEBERRY WINE SORBET - EMERY THOMPSON CB-350

1 LB. SUGAR
24 OZ. WATER
1 BLUEBERRY WINE 750ML.
2 PINTS FRESH BLUEBERRYS
OPTIONAL - 4 GRAMS STABILIZER (MAIN STREET #9100) 
 

OREO BANANA ICE CREAM - 12 Quart Batch Freezer

5 QUARTS 10% MIX
2 OZ. VANILLA
1 POUND OREO COOKIES
2 POUNDS FRESH RIPE BANANAS

Pour the dairy mix into the Emery Thompson with the vanilla and turn on the dasher and refrigeration. Then add the whole bananas and the chocolate chips to the batch. Freezer for approximately 8 minutes then discharge all the ice cream into a 3 gallon tub.

**Do not try this with any machine other than an Emery Thompson. The bananas and chips will get stuck in the inlet and discharge openings and may cause damage to their freezing cylinder


RASPBERRY CHARDONNAY SORBET (CB-350) 

1 LB. SUGAR
24 OZ. WATER
1 CHARDONNAY WINE  750ml.
12 oz. RED RASPBERRIES (freezer case at supermarket)
Optional - 4 GRAMS STABILIZER (Main Street #9100) 

Freeze for approximately 6 minutes, discharge all the product from the CB-350 in 30 seconds and Enjoy!


COCONUT CREAM ICE 12NW-I.O.C. 
7 QUARTS WATER
2 CANS COCO LOPEZ 
2 LBS SUGAR
1 PINT HEAVY CREAM
1 CAN SWEETENED CONDENSED MILK


IRISH MOCHA GELATO 

5 QUARTS 14% MIX
2 OZ. VANILLA
3 OZ. TASTER’S CHOICE COFFEE CRYSTALS
HERSHEY’S SYRUP TO TASTE
10 oz. IRISH WHISKEY


Amish vanilla ice cream CB-350 Counter Top Batch Freezer

1 5.6 oz. package of Geez Amish Ice Cream Mix
2 oz. Vanilla
1 Cup heavy cream
2 quarts whole milk
1 ¼ cup sugar
 

STRAWBERRY SORBET (ITALIAN ICE) 12 QUART BATCH FREEZER
STRAWBERRY SORBET
STRAWBERRY FROZEN LEMONADE

7 QUARTS WATER
2 QTS. STRAWBERRY BASE
FRESH STRAWBERRIES
1 LB. SUGAR

Mix the sugar and water and pour into the 12 quart Emery Thompson Batch Freezer. Turn on the machine and add the base and the fresh strawberries. Freezer for 13 minutes for frozen lemonade consistency and 16 minutes for sorbet and Italian ices. 
 

FRESH MANGO GELATO CB-350 COUNTER TOP BATCH FREEZER)

4 QUARTS ICE CREAM MIX
6 OZ. MANGO PASTE
1 OZ. VANILLA
2 OZ. SUGAR
 

Raspberry shiraz wine sorbet CB-350 COUNTER TOP BATCH FREEZER

1 LB. SUGAR
24 OZ. WATER
1 RED shiraz WINE 750ml.
12 oz. RED RASPBERRIES (freezer case at supermarket)
Optional - 4 GRAMS STABILIZER (Main Street #9100)


PuMPKIN ice cream*(CB-350 COUNTER TOP BATCH FREEZER)

2-1/2 quarts ice cream mix
1 oz. vanilla extract
1 oz. Cinnamon
¾ quart pumpkin puree

Pour all ingredients into the Emery Thompson counter top batch freezer.
Turn on the dasher and refrigeration switches. Set the Infinite Overrun
Control for 234 RPM’s

When the ice cream is ready (in about 8 minutes) turn off the refrigeration,
and discharge all the ice cream.

* Adapted from “Incredible Ice Cream” by Malcolm Stogo Associates


PINA COLADA ICE (CB-350 COUNTER TOP BATCH FREEZER)

1 QUART PINA COLADA BASE (I. Rice and Company)
1 POUNDS SUGAR
3.5 QUARTS WATER
1 Can pineapple chunks
 

CIOCCOLATO CHIP GELATO (CB-350 COUNTER TOP BATCH FREEZER)

4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. CIOCCOLATO BASE
8 OZ. BITTERSWEET CHOCOLATE CHIPS


CHERRY ITALIAN WATER ICE (12 QUART BATCH FREEZER)

2 QUARTS CHERRY ITALIAN ICE BASE
(I. Rice and Company or National Flavors)
1 POUND SUGAR
7 QUARTS WATER
1 QUART Port Wine Cherry Halves (Limpert Brothers)


OREO BANANA GELATO (Penn state 2011) 12-Quart Batch Freezer

5 QUARTS 10% MIX
2 OZ. VANILLA
1 POUND OREO COOKIES
2 POUNDS FRESH RIPE BANANAS

Pour the dairy mix into the Emery Thompson with the vanilla and turn on
the dasher and refrigeration. Then add the whole bananas and the chocolate
chips to the batch. Freezer for approximately 8 minutes then discharge all
the ice cream into a 3 gallon tub.

**Do not try this with any machine other than an Emery Thompson. The
bananas and chips will get stuck in the inlet and discharge openings and may
cause damage to their freezing cylinder.


COOKIES AND CREAM  CREAM ICE (CB-350 COUNTER TOP BATCH FREEZER) 

2.5 POUNDS SUGAR
3 QUARTS WATER
24 OZ. ICE CREAM MIX
1 OUNCE VANILLA
1 POUND OF OREO COOKIES


MOKA CHOCOLATE CHIP GELATO  (CB-350 COUNTER TOP BATCH FREEZER)
4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. FABBRI MOKA BASE
8 OZ. BITTERSWEET CHOCOLATE CHIPS


FRESH BLUEBERRY GELATO* - (12 quart Batch Freezer)

6 quarts ice cream mix
2 oz. vanilla
13 oz. National Blueberry Puree
1-1/2 quarts fresh blueberries (marinated in ½ pound sugar and ½ oz. lemon juice)

Pour ice cream mix, vanilla extract and National blueberry puree into the Emery Thompson 12 quart batch freezer. Turn on the dasher and refrigeration switches. Set the Infinite Overrun Control for 150 RPM’s. Add half the blueberries to the machine.

When the ice cream is ready (in about 8 minutes) turn off the refrigeration. To finish, extrude the ice cream while adding the second half of the blueberries to the gelato. Turn the Infinite Overrun Control to full (234) speed.

* Adapted from “Incredible Ice Cream” by Malcolm Stogo Associates

BLUE RASPBERRY ITALIAN ICE - 12NW-I.O.C. MACHINE
BLUE RASPBERRY SORBET
BLUE RASPBERRY FROZEN LEMONADE


7 QUARTS WATER
2 QTS. MAMA G’S BLUE RASPBERRY MIX
FRESH RASPBERRIES
1.5 LBS. SUGAR

Mix the sugar and water and pour into the 12 quart Emery Thompson Batch Freezer. Turn on the machine and add the MAMA G’s and the fresh strawberries. Freezer for 13 minutes for frozen lemonade consistency and 16 minutes for sorbet and Italian ices.


PISTACHIO GELATO - CB-350 COUNTER TOP BATCH FREEZER

4 QUARTS 14% MIX
2 OZ. VANILLA
16 OZ. FABBRI PISTACHIO BASE
8 OZ. SHELLED PISTACHIOS


COCONUT / PINEAPPLE SORBET - 12 Quart Batch Freezer
7 QUARTS WATER 
2 CANS COCO LOPEZ 
2 CANS PINEAPPLE
1.5 LBS SUGAR

ABSOLUTELY NUTS ICE CREAM* - 12 Quart Batch Freezer

5 QUARTS 14% MIX
1 OZ. VANILLA
16 oz. Roasted pecan pieces, praline pecans, cashews, peanuts and walnuts**
12 OZ. BUTTER PECAN BASE

Pour the dairy mix into the Emery Thompson with the vanilla and turn on the dasher and refrigeration. Then add half of the nuts into the batch. Freezer for approximately 8 minutes then discharge all the ice cream into a 3 gallon tub. While discharging the ice cream add in the other half of the nut mixture.

**Do not try this with any machine other than an Emery Thompson. The nuts will get stuck in the inlet and discharge openings and may cause damage to their freezing cylinder.

*From Malcolm Stogo’s book “Incredible Ice Cream” available for sale 
at Emery Thompson Machine.


STRAWBERRY ITALIAN ICE - 12 Quart Batch Freezer
STRAWBERRY SORBET
STRAWBERRY FROZEN LEMONADE

7 QUARTS WATER
2 QTS. MAMA G’S STRAWBERRY MIX
FRESH STRAWBERRIES
1 LB. SUGAR

Mix the sugar and water and pour into the 12 quart Emery Thompson Batch Freezer. Turn on the machine and add the MAMA G’s and the fresh strawberries. Freezer for 13 minutes for frozen lemonade consistency and 16 minutes for sorbet and Italian ices.


COFFEE TIRAMISU GELATO
IN THE CB-350 COUNTER TOP BATCH FREEZER


8 OZ. OF FABBRI “SIMPLE” TIRAMISU
2.5 QUARTS 10% ICE CREAM MIX
1 OZ. VANILLA
3/4 OZ. TASTERS CHOICE COFFEE CRYSTALS
1 BAG CHOCOLATE CHIPS


BLUEBERRY WINE SORBET 
IN THE CB-350 COUNTER TOP BATCH FREEZER


1 LB. SUGAR
24 OZ. WATER
1 BLUEBERRY WINE  750ml.
2 PINTS FRESH BLUEBERRYS
Optional - 4 GRAMS STABILIZER (Main Street #9100) 


MANGO ICE (Sorbet)***

2 QUARTS MANGO BASE   (I. Rice and Company or National Flavors)
2  POUNDS SUGAR
7 QUARTS WATER


PINEAPPLE ITALIAN ICE
PINEAPPLE SORBET
PINEAPPLE FROZEN LEMONADE

7 QUARTS WATER
2 QTS. MAMA G’S PINEAPPLE MIX
1 CAN PINEAPPLE PIECES
1 LB. SUGAR

Mix the sugar and water and pour into the 12 quart Emery Thompson Batch Freezer. Turn on the machine and add the MAMA G’s and the one can of pineapple pieces. Freezer for 13 minutes for frozen lemonade consistency and 16 minutes for sorbet and Italian ices. 

BLUEBERRY CRANBERRY SORBET
IN THE CB-350 COUNTER TOP BATCH FREEZER


3 CUPS SUGAR
3 CUPS WATER
3 QUARTS CRANBERRY BLUEBERRY JUICE
1 PINT BLUEBERRIES

Mix sugar, cold water and cranberry blueberry juice together until the sugar is dissolved. Add to the CB-350 Emery Thompson Batch Freezer and turn on. Run at full speed (234 RPM’s). Add the blueberries to the mix.

Freeze for 13 minutes and discharge 6 quarts of finished sorbet. ENJOY!!!


FROZEN LEMONADE (SLUSH)

7 QUARTS WATER
2 Quarts  LEMON BASE
1 OZ. STABILIZER
1-3/4  LBS. SUGAR


FRESH MANGO SORBET (CB-350 COUNTER TOP BATCH FREEZER)
26 OZ. WATER
3 POUNDS FRESH MANGO 
1 POUND SUGAR
JUICE OF ONE LEMON

CREAMSICLE CREAM ICE 

6 QUARTS FRESH SQUEEZED ORANGE JUICE 
1 QUART 10% ICE CREAM MIX 
2  POUNDS SUGAR 
1 OZ. VANILLA

VANILLA BUTTERSCOTCH CHIP (12 QUART BATCH FREEZER)

6 QUARTS 10 – 16 % ICE CREAM BLEND (MIX)
4 OZ. VANILLA
1-1/2 POUNDS BUTTERSCOTCH CHIPS


BORDEAUX WINE SORBET (CB-350 COUNTER TOP BATCH FREEZER)

2 LB. SUGAR 
48 OZ. WATER
2 RED BORDEAUX WINE  750ml.
½ LB. RED RASPBERRIES (freezer case at supermarket)
Optional – 1 oz. STABILIZER (Main Street #9100)  

Courtesy Malcolm Stogo Associates and Ice Cream University
www.icecreamuniversity.org

IMPORTANT NOTE: Malcolm says it is very important to add half of the red Bordeaux wine into the batch at the end of the cycle because of the freezing point of the wine.


PISTACHIO ARTISAN GELATO (CB-350)

3 LBS. 3 OZ. FABBRI PISTACHIO BLEND (ONE CAN)
2 CANS 10% ICE CREAM BLEND (MIX)
½ CAN WHOLE MILK


ROOT BEER ITALIAN WATER ICE (12 QUART BATCH FREEZER)

2 QUARTS ROOT BEER BASE 
(I. Rice and Company or National Flavors)
1 POUNDS SUGAR
7 QUARTS WATER


COCONUT / PINEAPPLE SORBET (CB-350 COUNTER TOP BATCH FREEZER)

3.5 QUARTS WATER
1 CANS COCO LOPEZ
2 CANS PINEAPPLE
3/4 LBS SUGAR
COCONUT / PINEAPPLE SORBET
7 QUARTS WATER 
2 CANS COCO LOPEZ 
2 CANS PINEAPPLE
1.5 LBS SUGAR
VANILLA CHOCOLATE CHIP 
5 QUARTS 14% MIX 
2 OZ. VANILLA 
1 POUND CHOCOLATE CHIPS

 

COFFEE ICE CREAM

5 QUARTS 14% MIX
2 OZ. VANILLA
3.5 OZ. TASTER’S CHOICE COFFEE CRYSTALS
HERSHEY’S SYRUP TO TASTE

 

COCONUT / PINEAPPLE SORBET
7 QUARTS WATER 
2 CANS COCO LOPEZ 
2 CANS PINEAPPLE
1.5 LBS SUGAR
VANILLA CHOCOLATE CHIP 
5 QUARTS 14% MIX 
2 OZ. VANILLA 
1 POUND CHOCOLATE CHIPS

 

CHOCOLATE ITALIAN ICE***

 ½ POUND COCOA
2.5 POUNDS SUGAR
4 QUARTS WATER 
1 OUNCE VANILLA 
1 BAG OF CHOCOLATE CHIPS 

optional – ½ pound Hersheys fudge

 *** The difference between Chocolate Italian Ice and Chocolate Sorbet is charging 75 cents more per serving for the Sorbet!!


CREAMSICLE – 12 QUART FREEZER 

5 QUARTS FRESH SQUEEZED ORANGE JUICE
2 QUART 10% ICE CREAM MIX
1-3/4  POUNDS SUGAR
1 OZ. VANILLA


OREO COOKIE
COOKIE MONSTER
COOKIES AND CREAM

5 QUARTS 14% MIX
2 OZ. VANILLA
½ POUND COOKIES IN THE MACHINE – Fruit Flavor
½ POUND COOKIES ADDED OUTSIDE THE MACHINE – Fruit Identity
 

TIRAMISU GELATO  (alcohol free)

5 QUARTS 14% MIX 
2 OZ. VANILLA 
16 OZ. TIRAMISU 
8 OZ. CHOCOLATE CHUNKS


WATERMELON ICE

 2 QUARTS WATERMELON BASE
 2  POUNDS SUGAR
 7 QUARTS WATER 
1 OZ. STABILIZER*** 
8 OZ. STABILEEZE*** 

 ***See notes from Steve – to use or not Tate and Lyle #CC-917

Website, Artwork & Graphics are Copyright ©1998 - 2017 / Emery Thompson Machine & Supply Co. 15350 Flight Path Dr - Brooksville, FL 34604    Phone:1+(718)-588-7300 or 1+(813)-862-2776 Fax:1+(352)-796-0720 
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Our Favorite Recipes

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