| 摘要 |
Novelty: Composition for the domestic preparation of soft serve kaimaki-flavoured* ice cream. Features: The invention takes advantage of the property of fats reducing the viscosity of the ice cream at low temperature so that this last can conserve its soft texture looking like the marketed soft serve ice cream with the difference that the invented ice cream is homemade and prepared with no use of any machine; the inflation of the resulted ice cream surpasses the 65 percent level and its softness is similar to that presented by the soft serve ice cream produced with the assistance of an ice cream maker. * kaimaki ice cream: ice cream flavoured with mastic and, some times, with salepi derived from orchis mascula roots. |
