Ice Cream and Milkshakes

Quick Reference

Storage:	Ice Cream	0°F +/- 10°F	Freezer
		6°F to 10°F	Display Cabinet
	Cones	50°F to 70°F	Dry Storage
	Bulk Milk	34°F - 41°F	Cooler
Milkshake Recipe:	16 ounce	6 ounces of milk	2 scoops of ice cream
	20 ounce	8 ounces of milk	3 scoops of ice cream

Quality Serving Temperatures:	Milkshakes:	32°F - 34°F
	Cones:	6°F - 10°F

Hold Time:

Prepared to order

Q.A. Standard: All milkshakes should be creamy and smooth, but not runny.  Ice cream cones should be firm and seated firmly on the cone.

Tools Needed

• Ice cream scoop
• Ice cream spade
• White handled paring knife
• Mixer
• Sanitizing cup
• Brown tongs
• 2 1/6 size, 4 inch deep pans with slotted lids

Health and Safety

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Do not allow ice cream scoop or spade handle to come in contact with ice cream
• Always wear single use gloves when preparing or handling ready to eat food
• Do not handle drink cups around top of cup or lip area
• Milk must maintain a temperature of 34°F - 41°F
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

• Ice Cream is received frozen and stored in the walk-in freezer at 0°F +/- 10°F.  Bulk milk is received and stored at 34°F - 41°F.  Cones are received and stored at room temperature (50°F - 70°F) in the dry storage area.

Rotating

• Never serve ice cream brought directly from the walk-in freezer.  It will be too hard to scoop.
• Rotate ice cream from the walk in freezer, to the holding area of the ice cream cabinet (Bottom compartment below display area)
• Rotate ice cream from the holding area to the display area

Loading Bulk Milk Dispenser

• Always check the expiration date on the box and/or bag of milk before loading the dispenser
• Transfer the expiration date onto a dissolvable label
• Place the dissolvable label with expiration date onto outside of the white crate
• Lay the 3-gallon bag of milk on a flat surface with the dispensing tube facing up
• Lift the bag near locations marked with an “X” on the diagram (See Figure 1, page 3)
• Lower bag of milk into plastic milk crate (See Figure 2, page 3)
• Align tube on bag of milk in slot on milk crate (See Figure 3, page 3)
• Lower bag of milk into milk crate as far as it will go (See Figure 4, page 3)
• Do not tug on tube if it gets caught in gap and does not slide down.  Lay crate on its back, remove the bag of milk, and start over.
• Lift the back of the bag of milk to enable the tube to slide to the bottom and be properly aligned (See Figure 5, page 3)
• Open the milk dispenser door, and lower the loading shelf
• Lift the crate with the tube facing you, and slide it into the dispenser
• Remove the clear plastic covering on the dispensing tube
• Lift the valve handle, and feed the dispensing tube through the top opening in the valve until it is fully extended.  Once the tube is fully extended, lower the valve handle. (See Figure 6, page 3)
• Using the white handled paring knife, cut off the excess tube flush with bottom of the valve. (See Figure 7, page 3) Ensure that no excess tubing extends below the valve.

Preparing

• Wash hands
• Remove scoop from the dip pan
• Start scooping along the outside edge of the container removing about a ½ -inch layer of ice cream
• Continue scooping while rolling ice cream into a ball the size of a small apple (3 ounces)
• This is a single scoop and will be used to make ice cream products

Cups

• Wash hands
• Place appropriate number of scoop(s) of the customer’s choice of ice cream into a squat bowl
• Dine in- Place on a lined serving tray. Serve with a spoon.
• Dine out- Place a lid on the cup and ensure it is sealed completely. Place into a 6-pound bag with a spoon & 1 napkin.

Cones

• Wash hands
• Place 1 scoop of the customer’s choice of ice cream onto the top of a cone and seat it firmly to keep it from falling off
• For a double scoop cone, place a second scoop on top of the first and again seat firmly
• Serve to the customer with a napkin wrapped around the bottom

Milkshakes

• All milkshakes should be prepared to order to ensure freshness
  • Small Milkshake 16-ounce cup
  • Regular Milkshake 20-ounce cup
• Always check expiration date on the milk dispenser before serving
• Dispense milk from the bulk milk dispenser directly into the cup
• Fill the cup to the red fill line (6 oz. Small Milkshake – 8 oz. Regular Milkshake)
• If preparing a small (16 ounce) milkshake, place 2 scoops of ice cream into the cup
• If preparing a regular (20 ounce) milkshake, place 3 scoops of ice cream into the cup
• Push the ice cream down into the cup until the milk is over the ice cream
• The milk should be ½ inch from the top of the cup
• Place the dome lid at a 45-degree angle, slide mixture onto the shaft of the mixer, and turn the mixer on
• Make sure the mixer is set to medium speed
• Mix for 20 to 30 seconds or until the ice cream is thoroughly blended
• Move cup up and down while mixing.  Be careful not to push the mixing blade through the bottom of the cup.
• Do not over mix, as this will cause the shake to be runny
• When almost through mixing, slowly pull cup down and away from the mixing blade. Do not remove completely until the blade has stopped spinning.
• Sanitize mixing blades after each use
• Fill a 20-ounce cup half full with sanitizing solution.  Cover with a domed lid. Place on mixer and turn on for 2 seconds.

Waring Shake Machine

• Place the dome lid at a 45-degree angle, slide mixture onto the shaft of the mixer
• With your other hand, press and hold down the pulse button on top
• Mix for 20 to 30 seconds or until the ice cream is thoroughly blended
• Move cup up and down while mixing.  Be careful not to push the mixing blade through the bottom of the cup.
• Do not over mix, as this will cause the shake to be runny
• When almost through mixing, slowly pull cup down and away from the mixing blade. Do not remove completely until the blade has stopped spinning.
• Sanitize mixing blades after each use
• Fill a 20-ounce cup half full with sanitizing solution.  Cover with a domed lid. Place on mixer and turn on for 2 seconds.

Specialty Milkshake Recipes

Lemonade
16 oz. (small) shake	6 ounces Lemonade
	2 scoops of Vanilla ice cream
20 oz. (regular) shake	8 ounces of Lemonade
	3 scoops of Vanilla ice cream

Strawberry Lemonade
16 oz. (small) shake	6 ounces Lemonade
	2 scoops of Strawberry ice cream
20 oz. (regular) shake	8 ounces of Lemonade
	3 scoops of Strawberry ice cream

Apple Pie A La Mode

• Cook the apple pies according to the Pies Ops Manual section
• Allow pies to cool for 15 minutes
• Once cool, place in a 1/6 size, 4 inch deep pan and cover with a slotted lid. You should never mix different flavor pies in the same pan.
• Mark the flavor pie and the end of day discard time on the side of the pan
• The pies can be held at room temperature close to the mixer
• When a customer orders an apple pie al a mode shake dispense milk from the bulk milk dispenser directly into the cup
• Fill the cup with milk to the red fill line (6 oz. Small Milkshake – 8 oz. Regular Milkshake)
• Place one scoop of vanilla ice cream in the cup
• Using brown tongs take an apple pie from the 1/6 size, 4 inch deep pan and break it in half into the cup. Be careful to never touch the pie with your bare hands.
• For a 16 ounce shake add approximately a half scoop and for a 20 ounce shake add approximately one scoop of vanilla ice cream on top of the pie
• Push the ice cream down into the cup until the milk is over the ice cream
• The milk should be ½ inch from the top of the cup
• Place the dome lid at a 45-degree angle, slide mixture onto the shaft of the mixer, and turn the mixer on
• Make sure the mixer is set to medium speed
• Mix for 20 to 30 seconds or until the ice cream is thoroughly blended
• Move cup up and down while mixing.  Be careful not to push the mixing blade through the bottom of the cup.
• Do not over mix, as this will cause the shake to be runny
• When almost through mixing, slowly pull cup down and away from the mixing blade. Do not remove completely until the blade has stopped spinning.
• Mix for 20 to 30 seconds or until the ice cream is thoroughly blended
• Move cup up and down while mixing.  Be careful not to push the mixing blade through the bottom of the cup.
• Do not over mix, as this will cause the shake to be runny
• When almost through mixing, slowly pull cup down and away from the mixing blade. Do not remove completely until the blade has stopped spinning.

Serving

• Dine in – Place on try or hand to customer with a giant red straw
• Dine out or Drive-thru– Hand to customer with a giant red straw and a napkin

Close

• Use spade to fold ice cream from around the edges of the container into the center of the product
• Do not press the ice cream down, as this will push out the air that is in the ice cream, and make it too dense
• Cover each container with a lid
• Clean glass and wipe off top and sides
• Every Wednesday night, defrost and clean the ice cream cabinet
• Remove drip tray from milk dispenser. Wash, rinse, sanitize and allow to air dry.
• Wipe off exterior of milk dispenser with warm soapy water
• Every Wednesday night, defrost and clean the bulk milk dispenser.  The dispenser will manually defrost by disconnecting it from the power supply.
• Ensure the bag of milk is removed from the dispenser and stored in the walk-in cooler to maintain a temperature of 34°F - 41°F
• When removing a partially used bag of milk prior to defrosting, the tube must be pinched closed to prevent leaking.  Use a binder clip to hold it closed while storing.