ICE CREAM AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide an ice cream whose milk fat is not oxidized by the irradiation of light and whose flavor is good, even when preserved in a showcase or the like for a long time. SOLUTION: This method for producing the ice cream comprises a step of performing the homogenization treatment of an ice cream mix at a homogeneous pressure of 500 to 800 kg/cm2 to obtain an average fat particle diameter of 0.3 to 0.6μm and a process for extruding the ice cream mix from a freezer at -3.0 to -5.0 deg.C.