METHOD FOR PRODUCTION OF DAIRY ICE CREAM WITH EGG Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method involves 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, sandwich butter, whole condensed milk with sugar, dry defatted milk, sugar sand, chicken eggs, 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: organoleptic properties improvement.