1 Scoop out 3 scoops of Perry’s ice cream into a dish.

2 Drizzle som

e chocolate syrup, or any other flavored syrup or fruit topping.

3 Add nuts, sprinkles, w

hipped cream or other toppings.

1 Fill cup 3/4 full with soda.

2 Slow

ly add one scoop of Perry’s ice cream into the cup.

Drizzle a small am

ount of soda on top of the ice cream.

This will turn to foam

. Keep pouring until the cup is full.

3 Top w

ith whipped cream

(if desired).

4 Serve w

ith a straw and spoon.

1 Peel a banana and cut it in half lengthw

ise. Put the two

halves in a long, skinny ice cream bow

l.

2 Place three scoops of Perry’s ice cream

on top of the banana: one vanilla and tw

o other flavors on each side.

3 Top each scoop w

ith different syrup.

4 Top w

ith whipped cream

, a few cherries and nuts.

1 Add tw

o scoops of Perry’s ice cream into a chilled cup.

2 Add syrup.

3 Add 6 ounces of m

ilk.

4 M

ix thoroughly and rapidly.

5 Pour into serving glass.

x $__

_= $_

__

- $__

_= $_

__

= $__

_x $_

__

= $__

_

Average Servings Per Tub

Selling Price Per Serving

Gross Profit

Less Cost of Tub, Cone and Labor

Profit Per Tub

Profit Per Tub of Ice Cream

The Number of Tubs Served Per Year

Profit Per Year*

Sun

dae

Float

Milkshake

Ban

ana Split

NOTE: This tool is to be used as a projection of earning potential. It is approximate

and may be adjusted based on other factors

Order by Email or Phone:

orders@perrysicecream

.comor

(716) 542-3381 • 1-800-234-1134Em

ail order forms can be obtained through your sales or custom

er service representative.

Perry’s Ice CreamOne Ice Cream

PlazaAkron, NY 14001

ww

w.perrysicecream

.com

What You

Should K

now

Abou

t FoodA

llergiesPlease be aw

are that some

individuals may have an allergenic

reaction to the proteins foundin peanuts, tree nuts (w

alnuts,pecans, alm

onds, pistachios,m

acadamia nuts, etc.), eggs, dairy

ingredients, wheat and other cereal

grains, and soybeans.

Steps that you can follow to

help these individuals avoid theaccidental ingestion of a foodthey cannot tolerate include:

1. The proper labeling of allingredients in the food.

2. Avoid the cross-contamination

of one food with another.

a. Always clean ice cream

scoops between flavors.

b. When ice cream

is transferred from

an almost em

pty container to another, be certain that the new

container contains the sam

e flavor.

3. Be sure the customers know

what flavors they are getting.

4. Know w

hat ingredientsare in each flavor.

5. Display the “Perry’s Ice CreamAllergen Chart” so allergens canbe easily identified by flavor.

6. Be sure allergen and ingredientinform

ation is current andaccessible to all em

ployees.

For More

Inform

ation

Call Perry’s Consumer Affairs toll-free:

1-800-873-7797

Once received, ice cream should be checked in im

mediately and m

oved into

frozen storage. It is essential to avoid delays which allow

products to be subjected

to ambient tem

peratures before stocking into frozen storage. Melting and refreezing

can cause ice crystals to form and dam

age the natural texture.

Avoid storing ice cream directly on concrete floors or against freezer w

alls.

This can restrict important air circulation.

Try to keep ice cream at a constant tem

perature. Always stock ice cream

in the

rear of the freezer.

Rotate inventory on a “first-in-first-out” (FIFO) basis. Any cases not bearing rotation

coding instructions should be dated upon receipt.

While loading ice cream

into the freezer, proper inventory rotations should be

followed. New

products should be placed below the existing stock.

Establish a pattern for positioning assorted flavors of ice cream in freezer. This

helps preserve the natural flavor. Avoid placing containers with conflicting flavors

near each other. Certain flavors (such as mint and coffee) have a strong arom

a.

Be sure to keep them aw

ay from m

ilder aroma ice cream

s (such as vanilla).

In the freezer, items should not be placed outside the designated load lim

it line;

and care should be taken not to block air flow.

Consult ice cream supplier for specific recom

mendations. Different product

formulas vary greatly. Check and follow

any special storage instructions.

12345678

Hard Ice C

reamPoten

tial Tool

How

to make a…

(716) 542-3381 • 1-800-234-1134

Perry’s Ice CreamOne Ice Cream

PlazaAkron, NY 14001

ww

w.perrysicecream

.com

Top Tips

for Storing

and H

andlin

gIce C

ream

Check out Perry’s website w

ww

.perrysicecream.com

/recipes for more great recipes!

12

34

5

67

89

10

1112

1314

Practice

Dippin

gD

aily...

Dip andw

eigh severalportions of

ice cream at

the start of eachw

ork shift untilyou are able to rolla ball of ice cream

into the number

of ounces specifiedby m

anagement.

PortionControlScales

Keep D

ip Can

s LevelLike T

his...

Take nextdip from

thishigh spot.

This thin layer ofice cream

left on thew

all may becom

e“icy” or “gum

my”.

DO

N’T

Dig “W

ells”D

own

theC

enter!

A “N

o-N0”

Don’t push dipperagainst sidew

all.This packs ice creamand reduces yield.

Mechan

ical Dippers...

Procedurefor using

mechanical

(spring-type)dipper is the sam

eas the roll-type,

if dipper is too full,excess can be rem

ovedby dragging it acrosssurface of ice cream

.

Alw

ays Moisten D

ipperB

etween Each Scoopfull!

Don’t forget to tapoff excess w

ater.(This preventssticking)

Never! N

ever! Never!

Never use thumb to hold

ball of ice cream in dipper

during dipping process.

Never use thumb to eject

ice cream from

roll-type dipper!

Dipping canalso be m

ovedin an “S” pattern.Give it plentyof w

rist actionw

hen making

sharp turns toreverse directionof dipper.

As soon as ball of ice cream has reached

desired size, move dipper under the ball,

turning it upward. Lift straight up.

Learn To D

ip Both

Clockw

ise An

dC

ounterclockw

ise...And strive to dip thecorrect size w

ith onesw

eep of the dipper.Avoid returning to canfor an “add-on”.

Start At O

uterEdge First...M

ove dipper acrosssurface of ice creamin a circular m

otion.The object is to sliceoff a ribbon of icecream

and cause itto curl itself insidebow

l of dipper.

Hold D

ipperFirm

lyStart about 1/2 inchinto the ice cream

.

LikeThis

TooDeep

Shake Off Excess W

ater!After rem

oving dipper from dipperw

ell...

..this prevents water from

dripping onice cream

then freezing into bits of ice.

OR......give the dipper a few

quick taps (on thehandle, not the bow

l) on the rubber bumper

installed on most dipperw

ells.

for the perfect sco

op!

for the per

for the perfect sco

op!

fect scoo

p!fo

r the perfect scoo

p!

Dippin

g Tips

Dippin

Dippin

gg Tips

Tips

Dippin

g Tips

• Store in frozen state at 0˚F or less

• Date each container when rotating custard from

freezer to refrigerator

• Invert each container several times before

pouring into the soft serve machine

• Start or prime the m

achine with fresh com

pletely thawed product

• Put Frozen product into the soft serve m

achine. Product must be com

pletely thawed

• Re-Freeze opened or thawed product

• Apply any heat to the product (e.g., hot water or m

icrowave). Product should not be left outside of refrigerator to defrost or placed in warm

water to speed up defrosting

Perry’s recomm

ends customers use any rem

aining mix at the end

of the day by making and packaging pints, quarts, cookies or pies.

Product can be reused only if kept in a sanitized, airtight container.This product m

ust then be mixed 50/50 with fresh product before

pouring into the soft serve machine.

Do:

Do N

ot:

Perry’s custard is an all-naturalflavored prem

ium custard

containing 11% butterfat and

the highest grade stabilizers.The custard is m

ade one batchat a tim

e with egg yolks. Theseingredients and process givesPerry’s a sm

oother texture, fullerbody and that old fashionedcustard flavor.

Shelf LifeFrozen: 12 M

onthsThawed: 18 to 21 Days whenstored consistently at 38˚F

Thawing Instructions

Allow 24-48 hours to thaw whenrem

oved from the case and

stored under normal refrigeration

temperature (38˚- 40˚F)

Machine Tem

peratureHopper: 34˚- 38˚F (stir everyday)Dispensing of Draw: 19.5˚- 21˚F

NOTE: The information above can be ordered as a poster for your business. Please see Perry’s Bulk & Soft Serve Program

Guide for ordering instructions.

Han

dling In

struction

s

Prem

ium

PPrem

ium

remiu

mP

remiu

mF

rozen C

ustard

Fro

Frozzen

Cu

sten

Cu

stardard

Frozen

Cu

stard