DAIRY ICE CREAM PRODUCTION METHOD Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, mixing of 3.2%-fat milk, 40%-fat cream, condensed low-fat milk with sugar, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; the novelty is as follows: prepared apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of apples, additionally dried in the microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing; the components are used at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 585, 40%-fat cream - 32, condensed low-fat milk with sugar - 158, sugar sand - 70, potato starch - 13.5, vanillin - 0.1, apples - 50, sugar - 50, water - till the target product yield is equal to 1000.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.