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 vegetal 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 sugar. Then one mixes 20% fat cream, condensed cream with sugar, condensed low-fat milk with sugar, dry cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water; one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then 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
