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

FIELD: food industry.

SUBSTANCE: whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. One performs mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 28:53:19 and the mixture 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. One performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing. One performs 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.

87 cl