METHOD FOR PRODUCTION OF DAIRY ICE CREAM WITH EGG Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples cutting, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of apples, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. Then one performs mixing of 3.2%-fat milk, farm butter, low-fat milk condensed with sugar, dry whole milk, sugar sand, egg powder, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.