Vologda plombier, in a waffle cup

The mixture for the future ice cream is prepared on automated lines in several stages. First, in accordance with the recipe, the ingredients (milk, butter, cream, condensed milk, sugar and/or others) are mixed. Then pasteurization takes place: heating the mixture to a temperature of 85° C for 50-60 seconds. At the end of this stage, homogenization is carried out, during which large balls of milk fat are crushed into small ones. Thanks to this, the desired degree of whipping and homogeneous consistency of the finished ice cream is achieved. The preparation of the mixture is completed by cooling it down to 3-6°C. The obtained mixture is ready for the next stage - freezing. Freezing of the mixture The term "freezing" comes from the English word freeze - to freeze. This is the main process of preparation, which largely determines the structure and quality of the ice cream. During freezing, the mixture is saturated with air (whipping) and partially frozen, and the temperature of the product is reduced to -3/ -5°C.