Method for manufacturing alcoholic ice cream and ice cream made by this method

Abstract

This invention provides a method for manufacturing alcoholic ice cream, which utilizes whey protein as a natural emulsifier and involves premixing and blending under multi-stage low-temperature conditions. This method can stably emulsify alcohol and milk fat, solving the problems of separation of alcoholic ingredients, icy texture, and preservation difficulties, thereby producing a high-quality ice cream product that maintains a silky smooth texture.

Claims

1. A method for manufacturing alcoholic ice cream, characterized in that: fresh cream is pre-chilled for at least 2 hours at a temperature set between 0°C and 2°C to achieve a creamy consistency; alcoholic ingredients are pre-chilled for at least 2 hours at a temperature set below 4°C to achieve a non-frozen state; and base materials are stirred and mixed at room temperature for at least half an hour, wherein the base materials include: Sugars, fresh milk, and flavoring ingredients are added to a homogenizer, and then alcoholic beverages are added and mixed for at least half an hour. The mixture is then poured into an ice cream maker and churned at -18°C for at least 10 minutes while gradually adding whey protein. The whipped cream is then added to the ice cream maker and churned at -25°C for final freezing.

2. The method as described in claim 1, wherein the whipped cream further has a milk fat content of 40% to 42%.

3. The method as described in claim 1, wherein the weight ratio of the alcoholic beverage raw material to the whey protein is 1:0.1 to 1:

4.

4. The method as described in claim 3, wherein the weight of the alcoholic beverage raw material accounts for 1% to 10% of the total weight of the base material, the alcoholic beverage raw material and the whey protein.

5. The method described in claim 1, wherein the alcoholic beverage raw material is added in portions during the homogenization process.

6. An alcoholic ice cream made according to the method described in claim 1.

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