| 摘要 |
PURPOSE:To obtain ice cream having soft and easily cuttable texture even immediately after taking out of a freezing chamber and having excellent palatability and good shape retainability even by leaving in a normal temperature atmosphere, by whipping a frothing cream at a temperature higher than the temperature to form ice crystal. CONSTITUTION:An animal or vegetable frothable cream having a fat content of about 30-50wt.% is used in an amount of about >=35wt.% based on the whole ice cream and is whipped at a temperature higher than the ice crystal forming temperature. The whipped product is added with a sweetener composed mainly of at least glucose and with a coagulation stabilizer such as gelatin and the mixture is cooled and solidified.
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