ICE-CREAM AND ITS PREPARATION Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: ice-cream contains mixture of formula ingredients. Chocolate additive in the form of irregular-form flakes is introduced in amount from 6.5 to 8.5% of prepared product. Method involves formulation of mixture, its freezing, and light freezing up to minus 8-9 C. Simultaneously, liquid chocolate is introduced in mixture, their mixing and whipping for 2-6 min with forming the chocolate flakes. Chocolate heated up to temperature 56-60 C is introduced in mixture in amount from 6.5 to 8.5% of prepared product mass. EFFECT: improved taste of ice-cream.