| 摘要 |
PROBLEM TO BE SOLVED: To obtain ice cream having smooth texture, and excellent flavor and heat-shock resistance, and to provide a method for producing the ice cream. SOLUTION: This ice cream is produced by the following method which comprises preparing ice cream mix by mainly including nonfat milk solids, milk fat, a sweetener, and an egg ingredient without formulating a stabilizer and emulsifier, to adjust the milk fat proportion to 10-18 wt.%, homogenizing the resultant ice cream mix with a homogenizer under a homogenizing pressure of >=300 kgf/cm2, and freezing the resultant mix at a freezing temperature of <=-3 deg.C but >-5 deg.C.
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