METHOD FOR PRODUCTION OF "ANTARKTIDA" ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting and drying various vegetal raw materials in a convective way till intermediate moisture, maintenance under a pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the raw materials. One performs additional drying of the said raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. One performs mixing of 3.2%-fat milk, farm butter, dry whole milk, dry defatted milk, girasol-sunflower extract, invert syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

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