I have caused my best friend to develop an addiction
to the Dairy Queen Frappuchino.
Partner: I wonder if they sell those in buckets?
me: If they did I’d weigh 3200 lbs overnight
Partner: they do have a sugary, caffeiny goodness to them.
me: If your shit tasted like that you’d learn to bend double and lick your ass.
Partner: REVOLTING–DISGUSTING–MUST STOP! mmmmm, creamy…..
We made something even better from scratch when we had the coffeehouse. Contrary to popular opinion, you don’t need a Slurpee machine to make them.
I’ll dig up my formula if you want it. 4 ingredients. You can make it in one of those home ice-cream makers or the type you stick in the freezer, then spin.
I would, indeed.
I want to be able to make the stuff by the acre, and swim in it.
It’s a deal. I’ll dig in the filing cabinet and find it. We’d sell out a couple of times a day easily, making it in 4 gallon batches. It’s like frozen crack; the bad thing is we figured it was something like 3000 calories per 16 oz. serving. The ER crew would send the ‘bolance crew down daily for their fix.
ok, here’s the deal on the frozen crack drink-
I haven’t found my index card with the *exact* recipe, but it’s one of those things that’s burned into my head from making it. Here ya go- makes 2 gallons plus, more or less.
2 gallons whole milk
4-6 cups strong coffee (room temp)
(may substitute 8 to 14 shots of espresso)
16 oz sugar
16 oz Hershey’s Special Dark chocolate syrup
Mix coffee and sugar until sugar is at least partially dissolved into solution. Add to milk and begin mixing, then add chocolate. Chocolate may be thinned with part of coffee, if some is withheld.
Add to ice cream maker/freezer recepticle or chilling appliance. Mixture will begin getting slushy as it mixes and cools to near freezing.
You can use something like this:
http://www.target.com/Rival-Gel-Canister-Cream-Maker/dp/B0012UZ3D6/ref=sr_1_3?ie=UTF8&searchView=grid5&qid=1279565807&frombrowse=0&fromGsearch=true&node=1038576|1287991011&keywords=ice%20cream&searchSize=30&id=Rival%20Gel%20Canister%20Cream%20Maker&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&searchNodeID=1038576|1287991011&searchRank=target104545&sr=1-3&searchPage=1&rh=
or a regular ‘old fashioned’ 4 quart ice cream maker like this:
http://www.target.com/Aroma-4-qt-Traditional-Cream-Maker/dp/B000OV6ARW/ref=sr_1_1?ie=UTF8&searchView=grid5&qid=1279565807&frombrowse=0&fromGsearch=true&node=1038576|1287991011&keywords=ice%20cream&searchSize=30&id=Aroma%204-qt%20Traditional%20Cream%20Maker&searchBinNameList=subjectbin%2Cprice%2Ctarget_com_primary_color-bin%2Ctarget_com_size-bin%2Ctarget_com_brand-bin&searchNodeID=1038576|1287991011&searchRank=target104545&sr=1-1&searchPage=1&rh=
but of course, the recipie needs to be cut down proportionately, unless you’re feeding an army.
As I’ve got a maker like this:
http://www.stoelting.com/foodservice-equipment/frozen-beverage-dispensers/elmeco.php
I can make it in 2 gallon+ batches and keep it under refrigeration for as long as it takes for it to be consumed.
The ‘secret’ to the mix is the sugar. You have to have enough to make it freeze to the correct consistency.
Best,
Rabbit.