METHOD FOR PRODUCTION OF "SEVER" ICE CREAM Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, apples cutting, drying in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of apples, additional drying in microwave filed till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2% fat milk, unsalted butter, whole condensed milk with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.

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