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 MANGO ICE (Sorbet)***
2 QUARTS MANGO BASE (I. Rice
and Company or National Flavors)
2 POUNDS SUGAR
7 QUARTS WATER
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 Using
CB-350 COUNTER TOP BATCH FREEZER
1 3.3 POUND CAN OF FABBRI
“SIMPLE” TIRAMISU
2 CANS OF WHOLE MILK OR 10% ICE CREAM MIX
2 OZ. VANILLA
1 BAG CHOCOLATE CHIPS
CREAMSICLE CREAM ICE
6 QUARTS FRESH SQUEEZED ORANGE
JUICE
1 QUART 10% ICE CREAM MIX
2 POUNDS SUGAR
1 OZ. VANILLA
COCONUT / PINEAPPLE SORBET Using
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
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!!
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
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