| 摘要 |
A method of providing an on-site ice cream, comprise of all natural ingredients, in front of a customer is comprised of; 1) trimming step, 2) blending step, 3) cold plate processing step, 4) aeration step, and 5) serving step. Fruits selected by the customer, milk, cream powder and honey syrup are mixed and ground to a slurry state in an electric mixer. Slurry of the mixture from the electric mixer is dumped on the stainless steel plate, which is maintained at the very low temperature between -31° C. to -35 ° C. The slurry freezes very quickly. While the slurry turns into ice, it is folded and cut for 40 to 60 seconds to allow air entrapped in the freezing texture of the slurry. The method of preparing an on-site ice cream according to current invention enables a control of softness of the ice cream without alternating the amount of the cream introduced but by just adjusting the scrambling time. Surprisingly, current invention enables apple ice cream, which is impossible to make by conventional ice cream making methods.
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