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How to make ice cream

Take advantage of renewed interest for homemade food products
By Mishell Malabaguio |

Everybody loves ice cream, no matter what the season! We\\\'ll teach you the basic process of making ice cream, and from this you can try developing your own varieties to offer to your target customers.

This project will yield 4 gallons or about 300 scoops of ice cream. The production cost will be P869.50, which means about P3 for each scoop.

You may actually sell this 4-gallon ice cream at around P1,500 wholesale for children\\\'s parties or small gatherings within your neighborhood. But if you pack it in small containers, you may sell it at P250 per half-gallon or P8 per scoop.

One thing to note: It\\\'s important to take note of the temperature of the ice cream all throughout the process, particularly during chilling and freezing.

YOU\\\'LL NEED THE FOLLOWING MATERIALS:

  • Bowls
  • Casserole
  • Grater, P45
  • Large whisk, P300
  • Measuring spoons and cups
  • Pocket-type thermometer, P300
  • Steel paddle
  • Sieve screen
  • Stainless steel container
  • Weighing scale, P500
  • Wooden bucket
  • Wooden ladle

 

INGREDIENTS:

  • 1 kg white sugar, P33 per kg
  • ½ kg skimmed milk, P60 per kg

  • ½ kg butter milk powder, P120 per kg

  • 600 g cassava flour, P35 per kg
  • 2 leaves pandan, P5
  • 7 kg table salt, P10 per kg
  • 4 egg yolks, P4.50 per whole egg
  • 2 cans 300-ml condensed milk, P44
  • 1 can 300-g cream, P52
  • ½ bar cheese, P38 per bar

  • 1 kg grated coconut, P15 per whole coconut (approx. weight is 1/2 kg)
  • 2 tablespoons food color (egg yellow), P60 per 454-gram jar
  • 3 tablespoons vanilla, P10 per 20ml bottle
  • 7 teaspoons or 34.5ml rhum or brandy, P33 per 350ml bottle
  • ¼ ice block, crushed, P50 per block

 

FOR THE MANGO MARMALADE FLAVORING:

  • 1 ½ kg ripe mango, P65 per kg
  • ½cup white sugar, P33 per kg

  • 1 teaspoon calamansi extract, P0.50


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