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    Commercial Vanilla Ice Cream Recipe

    Uploaded by

    adam.rial00

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Commercial Vanilla Ice Cream Recipe

    Uploaded by

    adam.rial00
    6 views3 pages

    Original Title

    Commercial_Vanilla_Ice_Cream_Recipe

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    6 views3 pages

    Commercial Vanilla Ice Cream Recipe

    Uploaded by

    adam.rial00

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Commercial Vanilla Ice Cream Recipe

    Ingredients (for approximately 24 liters):

    - 16 liters heavy cream

    - 8 liters whole milk

    - 6 kilograms granulated sugar

    - 200 milliliters pure vanilla extract

    - 4 teaspoons salt

    Instructions:

    1. Prepare the Base:

    - In a large, food-grade mixing container, combine the heavy cream, whole milk, and sugar. Mix

    thoroughly until the sugar is completely dissolved.

    - Stir in the vanilla extract and salt.

    2. Chill the Mixture:

    - Cover the container and refrigerate the mixture for at least 2 hours, or preferably overnight. The

    mixture should be very cold before churning to ensure proper consistency and quality.

    3. Churn the Ice Cream:

    - Ensure your commercial ice cream machine is clean and set up according to the manufacturer's

    instructions.

    - Pour the chilled mixture into the machine and start the churning process. Follow the machine's

    guidelines for churning time and batch size.

    - Churn until the mixture reaches the desired consistency.

    4. Store the Ice Cream:

    - Transfer the churned ice cream into large, airtight storage containers.
    - Place a piece of plastic wrap or parchment paper directly on the surface of the ice cream to

    prevent ice crystals.

    - Freeze the ice cream for at least 2 hours, or until it reaches a firm, scoopable consistency.

    5. Packaging and Selling:

    - Once frozen, transfer the ice cream into smaller containers for retail sale or into tubs for serving.

    - Label your products with all required information, including ingredients, expiration date, and any

    allergen warnings.

    Tips for Maximizing Profit:

    1. Cost Management:

    - Buy ingredients in bulk to reduce costs. Establish relationships with suppliers for better rates.

    - Calculate the cost per liter and adjust your pricing strategy to ensure a healthy profit margin.

    2. Quality Control:

    - Maintain high-quality standards to build a strong reputation. Consistency is key in retaining

    customers.

    - Regularly test batches for taste and texture.

    3. Diversify Flavors:

    - Offer a variety of flavors to attract a wider customer base. Experiment with unique and seasonal

    flavors.

    4. Marketing:

    - Invest in good branding and packaging. Eye-catching designs can attract more customers.

    - Utilize social media and local advertising to promote your ice cream.

    5. Customer Feedback:

    - Encourage customer feedback and adapt to preferences. Happy customers can become loyal

    patrons.

    6. Efficient Operations:
    - Optimize production schedules to meet demand without overproducing.

    - Train staff properly to maintain efficiency and quality.

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