SOFT-SERVE ICE CREAM AND MILK
SHAKES. Galley-prepared ice-cream mixes greatly
simplify making soft-serve ice cream and milk shakes.
The kinds available are dehydrated ice milk-milk shake
mix, fresh liquid ice milk mix, and fresh liquid milk
Dehydrated Ice Milk-Milk Shake Mix.
Soft-serve ice cream and milk shakes, chocolate and
vanilla flavors, may be made from dehydrated ice
milk-milk shake mix. The mixes are combined with
40°F to 60°F water using a wire whip. Once
reconstituted, they are very perishable. Keep
refrigerated until ready to use. The mixture should not
contain any lumps because they will clog the freezer.
After mixing, chill the mixture to 35°F to 40°F and pour
it into the freezer. Do not add a warm mixture to the
freezer. Start the dasher motor and then the
refrigeration. Freeze the ice cream to 18°F to 22°F or
until it is stiff when it is drawn off.
When preparing milk shakes, the method of
preparation is the same; however, the milk shake is
frozen to 27°F to 30°F.
Fresh Liquid Ice Milk Mix. Soft-serve ice cream
may be prepared from fresh liquid ice milk mix that is
available from local dairy contracts. The mix is
available in chocolate, vanilla, and fruit flavors. Fresh
liquid ice milk mix is ready to use. No water is required.
Fresh Liquid Milk Shake Mix. Milk shakes in
chocolate and vanilla flavors may be prepared from
fresh liquid milk shake mix. This mix is intended for use
in milk shake mix machines, but may be prepared in a
soft-serve ice-cream machine if the other is not
available. A slightly slushier product will be made.
Both of the fresh, liquid mixes are perishable and
should be kept chilled at all times.
For cleaning soft-serve and milk shake machines,
check the manufacturers instructions.
Plain and fruit-flavored yogurts are available. A
vanilla or fruit-flavored yogurt mix for use with the
soft-serve ice-cream machine is also available. See
AFRS card for preparation instructions.
Some fruit sauces served with desserts such as cake,
puddings, and ice cream are thickened with cornstarch
or pregelatinized starch. Prepared pie fillings that are
thinned with water can be used to make quick and easy
fruit sauce toppings for ice cream.
Galley-prepared caramel sauce does not contain
cornstarch or other thickeners.
It is thickened by
cooking the sauce until it reaches the soft ball stage
(235°F). Chocolate sauce is prepared by combining
milk with a cooked paste made of sugar, cocoa, salt, and
water and then cooked. Butter and flavoring are then
added. These sauces may be served over ice cream or
plain cake cut into serving portions.
Vanilla sauce is served with cakes, puddings, and
pastry dumplings. Cornstarch or pregelatinized starch
is used for thickening. When cornstarch is used, the
sauces should be cooked to thicken and to eliminate the
raw starch taste.
Cherry jubilee sauce, a sauce prepared from dark
sweet, pitted cherries, cornstarch, sugar imitation
brandy flavoring, and water, may be prepared to serve
warm over vanilla ice cream or for serving cold over
vanilla pudding or plain, unfrosted yellow or white
A variety of flavorings such as imitation wild cherry,
black walnut, brandy, rum, almond, orange, lemon, and
banana are available for use in dessert toppings and
sauces. They may be substituted for vanilla flavoring in
vanilla sauce and used as specified in other recipes.