ICE CREAM Russian patent published in 2013 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves aeration and partial freezing of a mixture of ingredients. Then a suspension is produced. The suspension contains the aerated partially frozen mixture and frozen particles sized 0.1 - 1 mm. The quantity of frozen particles accounts for 10 - 70 wt % of the suspension weight. The produced suspension is additionally frozen in a low temperature extruder. The produced ice cream contains 8 - 25 wt % of dry substances, has overrun equal to 10 - 100%, average air bubble size below 35 mcm.

EFFECT: invention enables production of ice cream with a dry, soft, crumby and brittle structure.

15 cl, 2 tbl, 2 ex