Sample Recipes

MANGO SORBET*
     ONE-GALLON MANGO BASE
     5 POUNDS SUGAR
     16 QUARTS WATER
     FREEZE FOR 15-18 MINUTES

KEY LIME SORBET**
    3 QUARTS FRESH LIME JUICE
    7&1/2 QUARTS COLD WATER
    7 POUNDS SUGAR
    STABILIZER FOR LONGER SHELF LIFE
    FREEZE FOR 15-18 MINUTES

CHERRY VANILLA CHIP**
    2&1/2 GALLONS ICE CREAM N41X
    3 OZ. VANILLA
    1&1/2 QUARTS BORDEAUX CHERRY HALVES
    I POUND CHOCOLATE CHIPS
    FREEZE FOR 8 MINUTES

*COURTESY 1. RICE COMPANY - 800-232-6022
**COURTESY MALCOLM STOGO ASSOCIATES - www.malcolmstogo.com

Recipes from "Lunch with the President"

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!!

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