A frozen dessert includes a gelato layer and a meringue layer positioned on top of the gelato layer, wherein the meringue layer is heater to harden and color a top surface thereof. A method of making and packaging the frozen dessert includes making gelato for a gelato layer of the frozen dessert, adding the gelato to the container, placing the container and gelato in a blast chiller, making meringue for a meringue layer of the frozen dessert, adding the meringue layer on top of the gelato layer in the container and heating the meringue layer.

A frozen dessert includes a gelato layer and a meringue layer positioned on top of the gelato layer, wherein the meringue layer is heater to harden and color a top surface thereof. A method of making and packaging the frozen dessert includes making gelato for a gelato layer of the frozen dessert, adding the gelato to the container, placing the container and gelato in a blast chiller, making meringue for a meringue layer of the frozen dessert, adding the meringue layer on top of the gelato layer in the container and heating the meringue layer.

Products and associated methods relate to a confectionery item having a boundary layer configured to prevent spun sugar of the confectionery item from breaking down. In an illustrative example, a confectionery item may include a frozen food core, a boundary layer configured to wrap the frozen food core, and a spun sugar layer configured to surround the boundary layer. In some embodiments, the boundary layer may be pliable at room temperature and hard at freezing temperatures. By adding the boundary layer, the frozen food core may, in some embodiments, not dissolve (e.g., burn or eat through) the spun sugar.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4 C., from 24 to 32 wt % vegetable fat that is liquid at 4 C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4 C., from 24 to 32 wt % vegetable fat that is liquid at 4 C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

A machine for making liquid or semi-liquid products comprises: a container adapted to contain a liquid or semi-liquid base product; a thermal treatment system associated with the container to cool or heat the walls of the container; a stirrer equipped with a plurality of radial vanes and, in use, mounted inside the container to mix the liquid base product inside the container; the machine being characterized in that it further comprises a basket having a plurality of through openings on its walls, defining an internal space for containing flavorings or the like and, in use, mounted inside the container.

A machine for making liquid or semi-liquid products comprises: a container adapted to contain a liquid or semi-liquid base product; a thermal treatment system associated with the container to cool or heat the walls of the container; a stirrer equipped with a plurality of radial vanes and, in use, mounted inside the container to mix the liquid base product inside the container; the machine being characterized in that it further comprises a basket having a plurality of through openings on its walls, defining an internal space for containing flavorings or the like and, in use, mounted inside the container.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

Described in preferred embodiments are dairy gluten free no sugar added coconut milk frozen desert compositions including a unique coconut milk, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are composed of organic coconut milk comprising organic coconut solids and water, a sweetening agent and vegetable glycerin. Also described are dairy gluten free no sugar added flavors and inclusion compositions and methods for their production and incorporation into the dairy gluten free no sugar added coconut milk frozen desserts. Also provided are methods of making the frozen desert products.

The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.