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

FIELD: food industry.

SUBSTANCE: recipe components are prepared during methods implementation. 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 the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. 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. 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.

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