| 摘要 |
A frozen dessert mix has the following composition: 12-22 % by weight total fat, wherein a relatively greater portion of said total fat is added to said composition as cream, and a relatively lesser portion of said fat is added to said composition as butter or cocoa butter; 2-8 % by weight egg yolk; 10-20 % by weight sweetener; 0-12 % by dry weight basis of skim milk or skim milk powder; 0-12 % by weight corn solids; balance water. A unique process for producing this composition involves cooking a blended mixture of the above ingredients at a temperature between 190 DEG F and 200 DEG F, for a time ranging from about 1 to about 10 minutes. |
