RU2544500C1 - Method for production of creme brulee creamy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk sugar, mixing 3.2%-fat milk, unsalted butter, dry cream, low-fat milk condensed with sugar, dry defatted milk, sugar sand, potato starch and drinking water at a weight ratio equal to 180:46.5:30:60:10.5:80.2:9:164.2, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, unsalted butter, dry cream, low-fat milk condensed with sugar, dry defatted milk, sugar sand, creme brulee syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method for the production of ice cream creme brulee, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, cream, dried milk, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in weight ratio of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted, dried cream, non-fat condensed milk with sugar, skim milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47) .

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method for the production of ice cream, cream creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, non-fat condensed milk with sugar, skimmed milk powder, sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, milk mixing 3.2% -no fat content, unsalted butter, dried cream, milk not fat condensed with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling apricots, dry in the microwave field until the solids content is at least 8 5%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the dry matter content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection method to intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the dry matter content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling persimmons, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling feijoa, dry in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the dry matter content is at least 85%, eye ruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until a dry matter content of at least 85 %, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling actinidia, dry it in the microwave field until the dry matter content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, eye ruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until a dry matter content of at least its 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until the solids content is at least 85%, eye ruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared sunflower seeds, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sunflower, dry in the microwave field until the dry matter content is reached tv is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until the dry matter content is reached enee 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, hl ziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the dry matter content is reached at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the dry matter content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in a microwave field until dry x substances not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, chopped prepared celery root, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until reaching ear substances not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the content solids content of at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, and dry in the microwave field until the solids content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, chopped prepared herring, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, hl ziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pink apples, dried in the microwave field until the dry matter content is reached at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling rambutane, dry in the microwave field until the solids content is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until a dry matter content of at least 85 %, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze dissolved sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cornel is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, hl ziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of javanese apples, dried in the microwave field until the dry matter content is reached PTS at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared cashew stalks are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the cashew stalks, dried in the microwave field until dry eschestv at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, chopped unabi, dried using a convective method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling tamarillo, dry in the microwave field until the solids content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black boots, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the dry matter content is reached at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carambola, dry in the microwave field until the solids content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the dry matter content is reached PTS at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until a dry matter content of at least its 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the dry matter content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze dissolved sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze dissolved sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the dry content is reached ETS at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, they are cut by a mother, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is at least 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the dry matter content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared Malay apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling Malay apples, dried in a microwave field until dry stances not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the mangosteen, dry in the microwave field until a dry matter content of at least its 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lucum is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the dry matter content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until a dry matter content of at least 85 %, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, chopped prepared kivano, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding squash, dry in the microwave field until a dry matter content of at least its 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared chayotes are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze sugar and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the squash, dry in the microwave field until the dry matter content is at least 85 %, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the dry matter content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared watermelon peels are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, chopped prepared large capsule, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the dry matter content is reached e less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is not less than e 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared tomatoes are cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the dry matter content is at least 85%, laziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared eggplants are cut, dried using a convective method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, and dry in the microwave field until a dry matter content of at least its 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the dry matter content is reached, at least 8 5%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, g Azir sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter and 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until the solids content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until a dry matter content of at least 85% is reached, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, iruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter: dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, eyes tourists sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk, nonfat condensed milk with sugar, skimmed milk powder, sugar , potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, dried cream, milk condensed fat with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apples, dry in the microwave field until the solids content is at least 85%, hl ziruyut sugar and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots or cantaloupe, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon, or yakon, or sunflower topinambur, or Jerusalem artichoke, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight excess of the temperature of 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

Prepared milk of 3.2% fat, unsalted butter, dried cream, non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water are mixed in a ratio by weight of 180: 46: 30: 60: 10.5: 80.2: 9: 164.2 and boil until caramelization of sugar to obtain creme brulee syrup.

Prepared milk of 3.2% fat, unsalted butter, dried cream, nonfat condensed milk with sugar, skimmed milk powder, granulated sugar, creme brulee syrup, potato starch and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (87)

1. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture frizerovaniya process and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 apricots fifty sugar fifty water before the release of the target product 1000 2. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 melon fifty sugar fifty water before the release of the target product 1000 3. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared beninase is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling benignase, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method for the production of cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while pumping up, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method for the production of cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared swede is cut, dried by convection to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in percent Essence of freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat butter unsalted, cream, dried, non-fat condensed milk with sugar, milk fat free skim, granulated sugar, cream creme brulee, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process e frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture in percent Essence of freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 feijoa fifty sugar fifty water before the release of the target product 1000 10. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture e frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 plums fifty sugar fifty water before the release of the target product 1000 11. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while peaches bloat, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of cream creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture as a frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared actinidia is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of actinidia, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 actinidia fifty sugar fifty water before the release of the target product 1000 14. A method for the production of cream creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared medlar is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 loquat fifty sugar fifty water before the release of the target product 1000 15. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture e frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pears fifty sugar fifty water before the release of the target product 1000 16. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method for the production of cream creme brulee ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 daikon fifty sugar fifty water before the release of the target product 1000 18. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture e frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 yacon fifty sugar fifty water before the release of the target product 1000 19. A method for the production of cream creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and ny in the mixture during frizerovaniya and the components used in the following ratio by weight of languor ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 sugar forest 60.3 creme brulee syrup 90 potato starch 13.5 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of cream creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in percent sse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 radish fifty sugar fifty water before the release of the target product 1000 23. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 radish fifty sugar fifty water before the release of the target product 1000 24. A method for the production of cream creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture in the process frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 turnip fifty sugar fifty water before the release of the target product 1000 25. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared vegetable pepper is cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with sugar and into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared beets are cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of creme brulee ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 carrot fifty sugar fifty water before the release of the target product 1000 29. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze sugar and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root parsley fifty sugar fifty water before the release of the target product 1000 30. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared celery root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze sugar set and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root celery fifty sugar fifty water before the release of the target product 1000 31. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared root parsnip is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze ca aromatic and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 root parsnip fifty sugar fifty water before the release of the target product 1000 32. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while listening to the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and ny in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 oat root fifty sugar fifty water before the release of the target product 1000 33. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 sugar forest 60.3 creme brulee syrup 90 potato starch 13.5 santol fifty sugar fifty water before the release of the target product 1000 34. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in percent sse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 herring fifty sugar fifty water before the release of the target product 1000 35. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pink apples fifty sugar fifty water before the release of the target product 1000 36. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pulasan fifty sugar fifty water before the release of the target product 1000 38. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared pitanga is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C relieve atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pitanga fifty sugar fifty water before the release of the target product 1000 39. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 pepino fifty sugar fifty water before the release of the target product 1000 40. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process of fr of sulfur, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convection to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lingonberry fifty sugar fifty water before the release of the target product 1000 42. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, nonfat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in weight ratio of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted, cream, dried, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared donut is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 aonla fifty sugar fifty water before the release of the target product 1000 43. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding dogwood, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in percent sse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 dogwood fifty sugar fifty water before the release of the target product 1000 44. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and FNF in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 javanese apples fifty sugar fifty water before the release of the target product 1000 46. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of creme brulee ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture as a frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 unaby fifty sugar fifty water before the release of the target product 1000 48. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and mixed frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black cap is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 black boot fifty sugar fifty water before the release of the target product 1000 50. A method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 carambola fifty sugar fifty water before the release of the target product 1000 51. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and FNF in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 star apples fifty sugar fifty water before the release of the target product 1000 52. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, convective dried to an intermediate humidity, and kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 babaco fifty sugar fifty water before the release of the target product 1000 55. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 acerola fifty sugar fifty water before the release of the target product 1000 56. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 krasnika fifty sugar fifty water before the release of the target product 1000 58. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the cranberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process of frieze control, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 blueberry fifty sugar fifty water before the release of the target product 1000 60. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and osyat in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 red mombin fifty sugar fifty water before the release of the target product 1000 61. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the mum prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mama, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture as a frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mom fifty sugar fifty water before the release of the target product 1000 62. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling madrono, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of creme brulee ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, sugar line, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and are mixed in an frizerovaniya process and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of creme brulee ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lokuma fifty sugar fifty water before the release of the target product 1000 66. A method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared longan is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 longan fifty sugar fifty water before the release of the target product 1000 67. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the lychee, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the process frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 lychee fifty sugar fifty water before the release of the target product 1000 68. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 langsat fifty sugar fifty water before the release of the target product 1000 69. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 Kiwano fifty sugar fifty water before the release of the target product 1000 70. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the process of fries grading, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 chayotes fifty sugar fifty water before the release of the target product 1000 72. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 zucchini fifty sugar fifty water before the release of the target product 1000 73. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with sugar and ny in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with sugar and ny in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 big boot fifty sugar fifty water before the release of the target product 1000 76. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sap is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 white boot fifty sugar fifty water before the release of the target product 1000 77. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 sapodilla fifty sugar fifty water before the release of the target product 1000 78. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared tomatoes are cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya cession and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 tomatoes fifty sugar fifty water before the release of the target product 1000 79. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convective dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 eggplant fifty sugar fifty water before the release of the target product 1000 80. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 physalis fifty sugar fifty water before the release of the target product 1000 81. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convection to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 papaya fifty sugar fifty water before the release of the target product 1000 82. A method for the production of creme brulee ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and ny in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with sugar and bring into the mixture in the process frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 barberry fifty sugar fifty water before the release of the target product 1000 84. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convective dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture as a frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cherry fifty sugar fifty water before the release of the target product 1000 85. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk dry skim, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture as a frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 cherry plum fifty sugar fifty water before the release of the target product 1000 86. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat milk, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of quince, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the process frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 quince fifty sugar fifty water before the release of the target product 1000 87. A method for the production of creme brulee ice cream, comprising preparing recipe components, mixing 3.2% fat, unsalted butter, dried cream, condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch and drinking water in a ratio by weight of 180: 46.5: 30: 60: 10.5: 80.2: 9: 164.2 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, butter unsalted cream, dried cream, non-fat condensed milk with sugar, milk skimmed dry powder, granulated sugar, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in percent sse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 unsalted butter 69.2 dry cream 45 condensed milk with sugar 90 skimmed milk powder 15.6 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 apples fifty sugar fifty water before the release of the target product 1000