Coco Ice Cream Formula
Premix stabilizer in small quantity of refined sugar. Add the premix in water (80 degree C) gradually with stirring until fully dissolved. Add the other ingredients in the following order with continuous stirring: sugar, milk powders, eggs and coconut concentrate. Stir the mixture for 20 minutes maintaining the temperature at 80 degree C. Pasteurize the mix thru plate heat exchanger and homogenize using a 2-stage homogenizer. Cool to 5 deg C .Transfer to the aging tank and age for 4 hours. Check % total solids, % fat and product temperature. Add flavor. Freeze and pack in clean containers. Pass thru a tray tunnel and store in cold storage.
Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.