RU2544518C1 - Method for production of creme brulee dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to ice cream production technology. The methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under 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, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 23:20:7, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine, wheat flour and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method of producing ice cream milk creme brulee, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, th ogenizatsiyu, cooling, frizerovanie, packing and tempering (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, s.13-47).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method for the production of ice cream milk creme brulee, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup brulee, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and pi drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots , dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio and by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the rutabaga, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 135 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of feijoy, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the plum, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while peaches are swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the medlar is swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the daikon, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the yacon, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topisolnik is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the topical sunflower, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio in m asse with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio and by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the vegetable is expanded peppers, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while the beets are expanded they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used when blowing a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used and the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of oat roots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, the pressure is released to atmospheric pressure while the santol is swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the herring , dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio Assa to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while rambutan is expanded they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the pulasan, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while the pitanga is swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pepino, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lingonberries are swollen, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure, while the aonl is expanded they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio in m asse with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while the Javanese is expanded apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the stalk cashews, are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used to trace the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure, while black is expanded boots, are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used the next time Relation by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following the mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the jambolan , dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following enii by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while the babaco is swollen, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the acerola, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the red is swollen mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used as follows I eat a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the mother prepared is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous swelling of the mother, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while the Malay swells apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the wake present a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while swelling the turf, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the longan, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the lychee , dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight e to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, the pressure is released to atmospheric, while the kivano is expanded, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayots are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of chayotes, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the zucchini is swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of cucumbers, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while watermelon is expanded crusts, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large cowl is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure, while large boots, are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the white is expanded boots, are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the eggplant, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the physalis is expanded, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the papaya, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure, while yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the cherry plum is swollen, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while quince is swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelized sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio in m asse with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt and eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

It is advisable to carry out the last specified operation at a pressure that ensures the liquid phase state of water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely warm the material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with milk glaze, provided for by GOST 31457-2012.

Prepared whole condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until caramelized sugar to form a cream of creme brulee.

Prepared milk of 3.2% fat, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water are mixed in a recipe ratio, pasteurized, homogenize, cool and send to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (87)

1. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the melon, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the grapes, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization tion, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the feijoy, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in a field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the medlar, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 135 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared scoronzer is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scoronzer, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, and dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the icon, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topical sunflower, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000 25. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of kohlrabi, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 beet fifty milk glaze fifty water before the release of the target product 1000 28. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field to achieve a dry matter content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with awn ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 oat root fifty milk glaze fifty water before the release of the target product 1000 33. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, and dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of rambutan, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, and dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous swelling of blueberries, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lingonberry, dried in a microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the ion, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 135 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the Javanese apples, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cashew stalks, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tamarillo, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the black coat, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carambola, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carambola fifty milk glaze fifty water before the release of the target product 1000 51. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of star apples, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jambolan, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. A method for the production of ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 babaco fifty milk glaze fifty water before the release of the target product 1000 55. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 acerola fifty milk glaze fifty water before the release of the target product 1000 56. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of strawberries, and dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, and dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cranberries, dried in a microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of blueberries, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the red mombin, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2 %:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the mother, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 madrono fifty milk glaze fifty water before the release of the target product 1000 63. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field to achieve a dry matter content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the field Microwave until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the turkish delight, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 longan fifty milk glaze fifty water before the release of the target product 1000 67. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric temperature with simultaneous expansion of the lychee, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lychee fifty milk glaze fifty water before the release of the target product 1000 68. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the kiwano, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while simulating chayotes, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the watermelon peels, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large coat, and dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared white sapot is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the white sapota, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of sapodilla, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the tomatoes, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the eggplant, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the physalis, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of cherries, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization cation, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherry plum, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 quince fifty milk glaze fifty water before the release of the target product 1000 87. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples, dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apples fifty milk glaze fifty water before the release of the target product 1000