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I would think that if all the ingredients are pasteurized then you wouldn't need to re-pasteurize anything. Where I've heard of people getting into trouble is when they add something like raw fruit to an ice cream mix, and the fruit hasn't been pasteurized (cooked to a particular temperature for a particular amount of time). But note that just because it's ...


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I'd suggest taking a look at the excellent book "Ice Cream" by Goff and Hartel (ISBN: 978-1-4614-6095-4). It covers all aspects of making ice cream commercially, and is very thorough. Chapter 8 is titled "Soft-Frozen Dairy Desserts" and page 252 has a table of example formulas for soft-serve ice creams. For example, one column of the ...


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