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 - vegetal raw materials 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 the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. One performs mixing low-fat milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and cooking till sugar caramelisation to produce creme brulee syrup. One performs mixing 40%-fat cream, farm butter, low-fat condensed milk with sugar, dry whole milk, sugar sand, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

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