Ice Cream Mix
Lloyd’s Stock Frozen Dessert Mixes
High value mixes designed for use in Continuous, Batch and Soft Serve freezers. All of Lloyd’s Frozen Dessert Mixes are processed using (UHT) Ultra High Temperature or (HTST) High Temperature Short Time.
Pricing is adjusted seasonally.
VANILLA ICE CREAM
Processing: UHT
Packaging (Gallon bags per case): 2 x 2.5
Butterfat: 10%
Freezing Point: 20 – 21 °F
Suggested Overrun: 40 – 50%
CHOCOLATE ICE CREAM / CUSTARD
Processing: UHT
Packaging (Gallon bags per case): 2 x 2.5
Butterfat: 10%
Freezing Point: 18 °F
Suggested Overrun: 20 – 25%
ALL NATURAL UNFLAVORED ICE CREAM / CUSTARD
Processing: HTST
Packaging (Gallon bags per case): 5
Butterfat: 14%
Freezing Point: 17 – 19 °F
Suggested Overrun: 20 – 60%
Nutritional Information & Specification Sheet Downloads
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