| 主权项 |
1. A method of forming an alcohol-containing bulk frozen dessert product containing from about 10% to about 18% alcohol, which can be stored and transported in existing freezer equipment used for ice cream products, said method comprising the steps of:
a) forming a frozen dessert product mix comprising about 0% to about 15% of milkfat; from about 1% to about 15% of nonfat milk solids; from about 2% to about 4% of sugar, wherein about 50% to about 100% of said sugar is sucrose; from about 0.1% to about 0.5% of a stabilizer and/or emulsifier blend, and up to about 68% water; b) pasteurizing said frozen dessert product mix; c) after the pasteurizing of step b), blending said frozen dessert product mix with an alcohol-containing composition to form a homogenously blended alcohol-containing product mix, said alcohol-containing composition comprising alcohol and at least one stabilizer and at least one emulsifier, wherein said at least one stabilizer and said at least one emulsifier do not require heat for hydration and blend the alcohol better with the frozen dessert product mix to prevent separation; and then d) aging, flavoring, and freezing said alcohol-containing product mix to form said alcohol-containing bulk frozen dessert product; wherein said alcohol-containing bulk frozen dessert product contains from about 10% to about 18% alcohol and has a freezing point from about −2° C. to about −8° C.; wherein the alcohol-containing bulk frozen dessert product comprises an amount of at least one artificial or natural sweetener that provides sufficient sweetness and taste, while maintaining said freezing point between about −2° C. to about −8° C.; and wherein said alcohol-containing bulk frozen dessert product is ice cream, sorbet, sherbet, ice milk, gelato, or frozen yogurt. |
