RU2547305C1 - Method for production of creme brulee plombier 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 glaze, mixing 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry defatted milk, sugar sand, waffle wastes, potato starch and drinking water at a weight ratio equal to 500:135.2:100:20:16.1:137.5:5.4:15:30.8, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling and freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.EFFECT: produced 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 creme brulee ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, condensed whole milk rum, whole milk powder, skim milk powder, granulated sugar, waffle waste, 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar, wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain cream of brulee syrup , mixing milk of 3.2% fat, unsalted butter, milk as whole condensed sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apricots are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling apricots, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apricots fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling melons, dry in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 melon fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling benignase, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 benincase fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling lagenaria, and dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lagenaria fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling pumpkins, dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pumpkin fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are 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 grapes, dried in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 grape fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared rutabaga is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the swede, dried in a microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 swede fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of persimmons, and dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 persimmon fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while feijoa is swollen, dried in a microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 feijoa fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared plums are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of drains, and dried in the microwave field until the solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 plums fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of peaches, and dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 peaches fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, wafer waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mango fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, prepared according to the invention, chopped, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of actinidia, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 actinidia fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the medlar, and dried in the microwave field to attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 loquat fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, wafer waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling pears, and dried in the microwave field until the solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pears fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the scorzoner, and dried in the CB field H until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 scorzoner fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while sweeping the daikon, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 daikon fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yacon fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the sunflower, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sunflower fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared stachis is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling stachis, dry in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 stachis fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of radish, and dried in the microwave field to reach the dry solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of the radish, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared turnips are cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with swelling turnips, dry in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream cream milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk 3.2% -of fat content, unsalted butter, condensed whole milk with sugar, whole milk powder, dried milk fat-free, granulated sugar, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, the prepared kohlrabi according to the invention is cut, dried by convection method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, relieve pressure to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze the milk eye urea and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective 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 solids content is not less than 85%, glaze with milk glaze and put 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo eye of whole condensed sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in a microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 beet fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared carrots are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling carrots, dried in the microwave field until attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carrot fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling root parsley, dosa ivayut in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsley fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, d sushivayut in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root celery fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, osushivayut in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsnip fifty milk glaze 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 creme brulee ice-cream, milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk, granulated sugar, wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, unsalted butter, condensed milk with sugar, whole milk powder, milk with skim, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the oat root, drying in the microwave field until the solids content is at least 85%, glaze comfort with milk glaze and add to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 oat root fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared santol is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of santol, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.3 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 santol fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared salak is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the dry solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 herring fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pink apples, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pink apples fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, wafer waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling rambutan, dry in the microwave field on reaching a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 rambutan fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pulasan fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the pitanga, and dried in the microwave field to attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pitanga fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, prepared according to the invention, chopped, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of pepino, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pepino fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are 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 blueberries, dried in the microwave field until solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberries fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until reached dry matter content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lingonberry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, prepared according to the invention, cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous swelling of the aonles, and dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 aonla fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared dogwood is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of dogwood, and dried in the microwave field to reach the dry solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 dogwood fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared sweet cherries are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of cherries, and dried in the microwave field to attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of javanese apples, dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 javanese apples fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the cashew stalks, dry ayut in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the unabi prepared is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling unaby, dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 unaby fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tamarillo fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapota is cut, dried by convective method to an 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 ol microwave until a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 black boot fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of carambola, and dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carambola fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, dried by convective method to an 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 a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 star apples fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the jambolan, and dried in the CB field H until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 jambolan fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, prepared according to the invention, cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling bilimbi, dry in the microwave field until attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 bilimbi fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of babaco, dry in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 babaco fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling acerola, dry in the microwave field to attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 acerola fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of strawberries, and dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is 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 simultaneous expansion of the dye, dried in the microwave field until reached dry matter content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 krasnika fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are 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 simultaneous expansion of cranberries, dried in the microwave field until reaching holding dry matter at least 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cranberry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are 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 bloating of blueberries, dried in the microwave field until reached dry matter content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, after drying t in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 red mombin fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the mother prepared is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of mamema, and dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mom fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, wafer waste, 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 intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of madrono, and dried in the microwave field to attainment of solids content of not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 madrono fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole milk condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, having dried dissolved in microwave field until a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 malay apples fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of the mangosteen, and dried in the CB field H until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mangosteen fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, filling and hardening, according to the invention, the prepared turmeric is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of Turkish delight, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream cream milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk 3.2% -of fat content, unsalted butter, condensed whole milk with sugar, whole milk powder, dried milk fat-free, granulated sugar, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze w and bring into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 longan fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lychee fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of the langsat, and dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 langsat fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, prepared according to the invention, chopped, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling the Kiwano, dry in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Kiwano fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of squash, dried in the field of CB H until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 squash fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are 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 chayotes, dried in the microwave field until obsession dry matter at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 chayotes fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling zucchini, dry in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 zucchini fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cucumbers fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut a large sapphire, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 big boot fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in e microwave until a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 white boot fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling sapodilla, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sapodilla fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of tomatoes, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tomatoes fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared eggplants are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of eggplant, and dried in the field of CB H until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 eggplant fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of physalis, and dried in the microwave field to achieve a solids content of at least 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 physalis fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of papaya, and dried in the microwave field to reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 papaya fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling a yellow mombin, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is 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 barberry, dried in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 barberry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling cherries, dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swirling cherry plum, dried in the microwave field until reduction of solids content of not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry plum fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, 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 convective method to intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until dry solids content of not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 quince fifty milk glaze 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 creme brulee ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar powder , wafer waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain a cream syrup brulee, mixing milk of 3.2% fat, unsalted butter, mo whole eye condensed with sugar, whole milk powder, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of apples, and dried in the microwave field to reach the dry solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apples fifty milk glaze 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 melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, 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, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, 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 mom, 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 Omata, or 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 the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

It is advisable to carry out the last specified operation at a pressure that ensures the liquid phase state of water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely warm the 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 milk glaze, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water are mixed in a ratio by weight of 180: 46.1: 30: 60: 10.5: 80.2: 9: 164.2 and boiled until caramelized sugar to obtain a cream of creme brulee.

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water are mixed in a recipe ratio, pasteurized homogenize, cool and send 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 creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 8 5%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the dry matter content is reached at least 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, 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 convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the dry matter content is reached at least 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure with simultaneous expansion of pumpkins, dried in the microwave field until the solids content is not less than e 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are 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 grapes, dried in the microwave field until the solids content is not less than 8 5%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared swede is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until a dry matter content of at least it is 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than e 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mol whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of feijoa, dried in the microwave field until a dry matter content of at least it is 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 granulated sugar 60.3 creme brulee syrup 90 potato starch 13.5 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared peaches are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the dry matter content is reached e less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, wafer waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling scorzoner, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of the daikon, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yacon is cut, dried by convection method to an intermediate humidity, can withstand pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the content of su chemical substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the dry matter content is reached ETS at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until a dry matter content of at least its 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection method 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 dry their substances are not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure while swelling carrots, dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carrot fifty milk glaze fifty water before the release of the target product 1000 29. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, 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 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 root parsley, dried in the microwave field until reaching Nia solids not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared celery 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 root celery, dried in the microwave field until the soda reaches neigh solids not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root celery fifty milk glaze fifty water before the release of the target product 1000 31. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried using a convective 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 the root parsnip, dried in the microwave field until reaching Erzhanov solids not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, 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 method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the content of su chemical substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least its 85% lactic glazed with glaze, 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are sliced, dried using a convective 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 pink apples, dried in a microwave field until dry their substances are not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutan, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the dry matter content is reached e less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection method to an intermediate humidity, can withstand pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while expanding the pitanga, dry in the microwave field until dry matter is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convection method to an intermediate humidity, can withstand pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while expanding pepino, dry in the microwave field until a dry matter content of at least it is 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pepino fifty milk glaze fifty water before the release of the target product 1000 40. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the dry matter content is not less than 85%, laziruyut lactic glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberry is dried by convection to intermediate humidity, withstand pressure when heated to a temperature not lower than 100 ° C, release pressure to atmospheric while swelling lingonberries, dry in the field. Microwave until the solids content is not less than 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared donut is cut, dried by convection method to an intermediate humidity, can withstand pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of the aonl, dry in the microwave field until the dry matter content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, wafer waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cornel, dried in a microwave field until a dry matter content of at least its 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are sliced, dried using a convective 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 Javanese apples, dried in the microwave field until reaching ear substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried using a convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until reaching I dry matter at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding unabi, dried in the microwave field until the dry matter content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 unaby fifty milk glaze fifty water before the release of the target product 1000 48. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tamarillo, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black 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 black boots, dried in the microwave field until dry x of substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling carambola, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried using a convective 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 reaching ear substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared jambolan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared bilimbi is cut, dried by convection method to an intermediate humidity, can withstand pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling bilimbi, dry in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of acerola, dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, 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 heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85 %, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries expand, dried in the microwave field until the dry matter content is at least 85%, hl ziruyut lactic glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection method 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 content solids content of at least 85%, glazed with milk glaze and added 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mummy, dried in the microwave field until the solids content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are sliced, dried using a convective method until intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the content reaches Solids not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared turkish delight is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lokuma fifty milk glaze fifty water. before the release of the target product 1000 66. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convection method to an intermediate humidity, withstand pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsat, and dry in the microwave field until the dry matter content is reached e less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, 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 convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared squash is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayots are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content of at least 85%, g Azir lactic glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the dry matter content is reached e less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared watermelon peels are sliced, 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 content of su chemical substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, 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 convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the content of su chemical substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 big boot fifty milk glaze fifty water before the release of the target product 1000 76. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapot is 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 with the simultaneous expansion of white boots, dried in the microwave field until dry eschestv at least 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the dry matter content is reached at least 85%, breast glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the dry matter content is reached enee 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the dry matter content is reached tv is not less than 85%, glazed milk icing 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared physalis is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the dry matter content is reached e less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, granulated sugar, waffle waste, 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 convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the dry matter content is not m it 85% lactic glazed with glaze, 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 papaya fifty milk glaze fifty water before the release of the target product 1000 82. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin 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 yellow mombin, dried in the microwave field until the content of su chemical substances not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, butter, unsalted cream, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3 , 2% fat, unsalted butter, condensed whole milk with sugar, mo whole milk powder, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skimmed milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry fifty milk glaze fifty water before the release of the target product 1000 85. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry skim milk, skim milk powder, sugar, waffle waste, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, dried in the microwave field until the solids content is not less than e 85% lactic glazed with glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in a microwave field until a dry matter content of at least 85%, glazed with milk glaze 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 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, waffle waste, potato starch and drinking water in a ratio by weight of 500: 135.2: 100: 20: 16.1: 137.5: 5.4: 15: 30.8 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, unsalted butter, condensed whole milk with sugar, mo whole dry eye, skim milk powder, sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than it is 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 121.7 condensed whole milk with sugar 90 whole milk powder eighteen skimmed milk powder 14.5 granulated sugar 69.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apples fifty milk glaze fifty water before the release of the target product 1000