METHOD FOR PRODUCTION OF CREME BRULEE PLOMBIER ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting of vegetal raw materials specified in the method versions, 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 the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat. One proceeds with mixing 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, waffle wastes, potato starch and drinking water at a weight ratio equal to 500:135.2:100:20:16.1:137.5:5.4:15:30.8 and cooking till sugar caramelisation to produce creme brulee syrup. One mixes 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening.

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

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