A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

The equipment of the invention comprises a toroidal channel-shaped freezing tank (1) containing coolant superimposed on a circular crown-shaped rotary mold holder (7), formed by a plurality of sectors (7D) affixed to the periphery of one traction disc (8) driven by a stepper motor (12), said sectors having rectangular openings (7C) into which molds (9) engage, whose lower portions are immersed in the coolant. At the bottom of the channel there is a rigid pipe (4) provided with a plurality of holes (19) through which jets of coolant are released under pressure. The popsicle release means comprise a radially oriented niche (29) within said tank (1) and a vertically displaceable housing (40) which, in the upper position, accommodates a mold (9) and a perforated horizontal pipe (41) which releases jets of heated fluid against the mold cups (9).

The present disclosure relates to a device for molding a freezable substance and dispensing a stored fluid substance. More specifically, the present disclosure relates to a device that, when assembled, creates a Popsicle-like frozen confection having a container containing an alcoholic liquid, where the user employs a plunger to drive the alcoholic liquid upward through a lumen in the frozen confection so that the user may simultaneously consume the frozen confection and ingest the alcoholic liquid. The device is a four-piece assembly. The first member is a handle with a plunger disposed at one end. The second member is a flange and a container extending from the flange and receiving at a first end of the container the plunger, the container defining an inner volume to receive and store a fluid substance. The end of the container generally opposite the end receiving the plunger has an orifice. The third member interacts with the second member at the flange. Finally, the fourth member interacts with the orifice of the container.

The method for preparing refrigerated products provides to control the solidity of a product being prepared inside a containment tank (2) of said product, until reaching a predetermined solidity, and to measure the temperature of the same product inside said tank (2) once reached said predetermined solidity. Once reached the predetermined solidity, said temperature of the product is set as reference temperature and said reference temperature is kept constant during the subsequent functioning.

The method for preparing refrigerated products provides to control the solidity of a product being prepared inside a containment tank (2) of said product, until reaching a predetermined solidity, and to measure the temperature of the same product inside said tank (2) once reached said predetermined solidity. Once reached the predetermined solidity, said temperature of the product is set as reference temperature and said reference temperature is kept constant during the subsequent functioning.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about 15 C. to about 30 C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about 15 C. to about 30 C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided.

The present invention provides frozen confectionery (sherbet and frozen confectionery containing ice) containing a specific amount of isomaltodextrin that is easy to loosen without affecting a flavor.