Frozen Dessert Industry & Machine Articles — Making Ice Cream

Mr. C of Scoop School demonstrates how to make the best pumpkin pie ice cream at your ice cream shop/cafe.  Ingredients: 2.5 gal. 12% Frozen Custard Mix 2 oz. Pure Vanilla Extract 28 oz. Pumpkin Puree 1.8 oz Pumpkin Pie Spice  . Recipe: In a large mixing bowl, combine custard mix, vanilla extract, pumpkin puree, and pumpkin spice.  Mix generously. Run your mixture through your frozen custard machine (or you can use a batch freezer for a much denser product!) Layer with crushed graham crackers.  ... Your final product will be heavenly hard ice cream that'll sell well after Thanksgiving.🦃...

 In this segment of Scoop School, Mr. C addresses the simplicity of the spatula test. This test ensures your ice cream consistency is right and ready for extraction. The test is conducted by slightly opening the door of the batch freezer to let a small amount of product out. Dispense the product onto a spatula and then turn the spatula upside down. If the product is still wet and runny and drips onto the floor its very possible your product is not ready and will need a couple more minutes to freeze. If you complete this test and the product...