NON-DAIRY HIGH-DENSITY KOSHER FROZEN DESSERT PRODUCT AND PROCESS THEREFOR

Abstract

The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

Claims

1. A rapid cold method for forming a non-dairy frozen dessert, the method comprising: a. forming a first mixture by mixing water, optionally at least one sweetener and a stabilizer for under twenty minutes; b. mixing ingredients with said first mixture for under thirty minutes to form a light mix; c. folding said light mix with at least one pre-pasteurized egg product for less than twenty minute to form a heavy mix; and d. freezing said heavy mix for less than twenty minutes to form said non-dairy frozen dessert.

2. A method according to claim 1, wherein said first mixture is formed using a ratio of water:stabilizer of 500:1 to 50:1.

3. A method according to claim 1, wherein said forming step is a forming an emulsion step.

4. A method according to claim 3, wherein said emulsion is an oil-in-water emulsion.

5. A method according to claim 1, wherein said ingredients comprise at least one flavor, a sweetening agent and a non-dairy cream or creamer.

6. A method according to claim 5, wherein said sweetening agent is selected from sugar, syrup, an artificial sweetener and stevia.

7. A method according to claim 5, wherein said non-dairy cream weight to said first mixture weight is in a weight ratio of 1000:1 to 5:1.

8. A method according to claim 1, wherein said at least one pre-pasteurized egg product is in ratio of 1:10 to 1:2 with said water.

9. A method according to claim 1, wherein said method takes less than 60 minutes.

10. A method according to claim 9, wherein said method takes less than 45 minutes.

11. A method according to claim 1, wherein said method is performed at a temperature of less than 20 degrees Celsius.

12. A non-dairy vegetarian kosher frozen dessert prepared according to the method of claims 1 to 11.

13. A non-dairy vegetarian kosher frozen dessert according to claim 12, having a density of 0.7-0.9 g/cm.sup.3.

14. A non-dairy vegetarian kosher frozen dessert according to claim 12, comprising 5-30% protein by weight.

15. A non-dairy vegetarian kosher frozen dessert according to claim 12, comprising 0.5-10% carbohydrate by weight.

16. A non-dairy vegetarian kosher frozen dessert having a density of 0.7-0.9 g/cm.sup.3 comprising 5-30% protein by weight and 0.5-10% carbohydrate by weight.

17. A non-dairy vegetarian kosher frozen dessert according to claim 16, wherein said dessert is an ice cream.

18. A non-dairy vegetarian kosher frozen dessert according to claim 17, wherein said dessert is an ice cream sorbet.

19. A method according to claim 1, wherein said light mix is pasteurized.

20. A non-dairy vegetarian kosher frozen dessert according to claim 12, comprising a. water in a weight concentration range of 20 to 40%; b. a non-dairy topping or base in a weight concentration range of 20 to 40%; c. a stabilizer in a weight concentration range of 0.1 to 1%; d. at least one sweetening agent in a weight concentration range of 1-10%; and e. at least one of mixed eggs and egg yolks in a weight concentration of 0 to 20%; wherein said non-dairy frozen dessert is at least 5% protein and of a density of at least 0.5 g/cm.sup.3.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0065] The invention will now be described in connection with certain preferred embodiments with reference to the following illustrative figures so that it may be more fully understood.

[0066] With specific reference now to the figures in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of the preferred embodiments of the present invention only and are presented in the cause of providing what is believed to be the most useful and readily understood description of the principles and conceptual aspects of the invention. In this regard, no attempt is made to show structural details of the invention in more detail than is necessary for a fundamental understanding of the invention, the description taken with the drawings making apparent to those skilled in the art how the several forms of the invention may be embodied in practice.

[0067] In the drawings:

[0068] FIG. 1 is a simplified flowchart of a rapid method for producing a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0069] FIG. 2 is a simplified flowchart of a method for cold production of a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0070] FIG. 3 is a simplified flowchart of a rapid method for producing a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0071] FIG. 4 is a simplified flowchart of a method for cold production of a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0072] In all the figures similar reference numerals identify similar parts.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0073] In the detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that these are specific embodiments and that the present invention may be practiced also in different ways that embody the characterizing features of the invention as described and claimed herein.

[0074] Reference is now made to FIG. 1, which is a simplified flowchart 100 of a rapid method for producing a non-dairy frozen dessert, in accordance with an embodiment of the present invention. The frozen dessert may be called a non-dairy ice cream in some countries.

[0075] In a forming emulsion step 102, water and stabilizer are mixed together at a high speed on Morphy Richards Blender 48382 for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 1 below, 470 ml water and 7 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. Additionally, according to some further embodiments, the stabilizer may be a blend of stabilizer components. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

[0076] Thereafter, in a first mixing step 104, at a temperature of 4-30 degrees a non-dairy creamer 450 ml, sugar 60 g, flavoring 20-30 gram, are mixed together with the emulsion from step 102 for 30-60 seconds with mixing at a low speed with a Kenwood Mixer KM260 to form a light mix or foam. The non-dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non-dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream. The non-dairy creamer may be whipped or non-whipped.

[0077] In a second mixing step 106, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150-180 pre-pasteurized egg yolks are folded into the light mix (which may or may not have been pasteurized) or foam to form a heavy mix or foam. This step takes from around five seconds to up to 20 minutes. It should be understood that many different combinations of mixed eggs/egg yolks are possible. There may be 0-200 g whole liquid eggs and/or of 0-180 g egg yolks.

[0078] Optionally, 20 grams of mint chips are added to the heavy mix or foam right before freezing.

[0079] Then the heavy mix or foam or foam from step 106 transferred to a batch Freezer or continuous freezer where either choc chips, cookies and/or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency

[0080] This product is then transferred to containers to be frozen at a temperature between 5 degrees and 60 degrees Centigrade.

[0081] The frozen dessert product of the present invention typically comprises one or more of the following properties: [0082] 1. Density of 0.7-0.9 g/cm.sup.3 (denser than most/all commercial frozen desserts) [0083] 2. High protein 5-30 g/100 g relative to most/all commercial frozen desserts [0084] 3. Kosher [0085] 4. No lactose [0086] 5. No milk products [0087] 6. No meat products [0088] 7. Vegetarian [0089] 8. Few/no ice crystals [0090] 9. Made in a cold process with some ingredients being pre-pasteurized>>or adding pre-pasteurized eggs to cooled mix. [0091] 10. Lower than average sugar/no sugar (some types)

[0092] According to some embodiments of the present invention, the frozen dessert product of the present invention typically comprises five or more of the above properties.

[0093] According to some further embodiments of the present invention, the frozen dessert product of the present invention typically comprises six or more of the above properties.

[0094] According to some embodiments of the present invention, the frozen dessert product of the present invention is an ice cream.

[0095] According to some embodiments of the present invention, the frozen dessert product of the present invention is an ice cream sorbet.

[0096] According to some embodiments of the present invention, the frozen dessert product of the present invention is a sorbet.

[0097] Reference is now made to FIG. 2, which is a simplified flowchart 200 of a method for cold production of a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0098] In a forming emulsion step 202, water and stabilizer are mixed together at a high speed with a Morphy Richard Blender for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 2 below, 495 ml water and 6 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

[0099] Thereafter, in a first mixing step 204, at a temperature of 4-30 degrees a non-dairy creamer 450 ml, sugar 90 g, peanut butter 130 gram, are mixed together with the emulsion from step 202 for 30-60 seconds with mixing at a lowest speed on Kenwood Mixer KM260 to form a light mix or foam. The non-dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non-dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream.

[0100] The sugar may comprise one or more of sucrose, glucose, fructose, high-fructose corn syrup, honey, dextrose and combinations thereof. Additionally or alternatively, one or more sugar-substitutes, known in the art may be used.

[0101] In a second mixing step 206, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150-180 pre-pasteurized egg yolks are folded into the light mix or foam to form a heavy mix or foam. This step takes around five-20 seconds or up to several minutes.

[0102] In a freezing step 208, the heavy mix or foam from step 206 is poured into a batch freezer or continuous freezer where either choc chips, cookies and/or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency. It is then poured into containers for freezing and they are frozen, typically at a temperature of 60 to 5 degrees Celsius to form the frozen dessert product, within ten-twelve minutes, for example.

[0103] In an embodiment of the present invention, a composition of the present invention includes one or more additional components. Such additional components include but are not limited to anti-static agents, buffering agents, bulking agents, chelating agents, cleansers, colorants, conditioners, diluents, dyes, emollients, fragrances, pearlescent aids, perfuming agents, permeation enhancers, pH-adjusting agents, preservatives, protectants, softeners, solubilizers, viscosity modifiers and vitamins. As is known to one skilled in the art, in some instances a specific additional component may have more than one activity, function or effect.

[0104] In an embodiment of the present invention, the additional component is a pH adjusting agent or a buffering agent. Suitable buffering agents include but are not limited to acetic acid, adipic acid, calcium hydroxide, citric acid, glycine, hydrochloric acid, lactic acid, magnesium aluminometasilicates, phosphoric acid, sodium carbonate, sodium citrate, sodium hydroxide, sorbic acid, succinic acid, tartaric acid, and derivatives, and mixtures thereof.

EXAMPLES

Example 1 Composition of Orange-Chocolate Chip Ice-Cream

[0105]

TABLE-US-00001 INGREDIENT WEIGHT RANGE NAME WEIGHT [G] WEIGHT G/KG % WATER 470 336.4352 30-40 NON-DAIRY 450 322.1188 30-40 Topping Base/Whipped Topping STABILIZER 7 5.010737 0.4-0.8 SUGAR 60 42.94918 3.5-5.0 Carte D'Or 25-35 17.89549 1-3 Orange Syrup MIXED EGGS 200 143.1639 00-20 EGG YOLKS 150-180 118.1102 0-20 Choc CHIPS 70-140 14.31639 1-5 1437 G 1000 100

Example 2

[0106]

TABLE-US-00002 TABLE 2 COMPOSITION OF PEANUT BUTTER ICE-CREAM INGREDIENT WEIGHT RANGE NAME WEIGHT [G] WEIGHT G/KG % WATER 495 348.3462 30-40 NON-DAIRY 450 316.6784 30-40 Topping Base/Whipped Topping STABILIZER 6 4.222379 0.4-0.8 SUGAR 90 63.33568 4.5-7.0 PEANUT 130 91.48487 6-15 BUTTER MIXED EGGS 250 175.9324 10-20 EGG YOLKS 0-100 0 0 TOTAL 1421 G 1000 G 100

Example 3 Coffee Frozen Dessert

[0107]

TABLE-US-00003 TABLE 3 COMPOSITION OF COFFEE ICE-CREAM INGREDIENT WEIGHT NAME WEIGHT [G] WEIGHT G/KG RANGE % WATER 430 328.90133 20-40 NON-DAIRY 510 314.905528 20-40 Topping Base/Whipped Topping STABILIZER 5-6 4.19874038 0.1-1 SUGAR 70 48.9853044 3-6 MIXED EGGS 200 139.958013 10-20 EGG YOLKS 180 125.962211 10-20 VANILLA 4-10 10.4968509 0-2 Coffee 0-8 0.1-2 Extract COFFEE 3-5 5.5983205 0.1-2 GRANULES Carte D'or 25-35 5.24842547 0.1-2 Classic Cappuccino TOTAL 1428-49 G 1000 100

Example 4 Mint Chocolate Chip Frozen Dessert

[0108]

TABLE-US-00004 TABLE 4 COMPOSITION OF MINT CHOCOLATE CHIP ICE-CREAM INGREDIENT WEIGHT RANGE NAME WEIGHT [G] WEIGHT G/KG % WATER 465 289.497998 10-30 NON-DAIRY 450 277.178934 20-40 Topping Base/Whipped Topping CREAMER STABILIZER 6 3.69571913 0.1-1 SUGAR 85 52.3560209 2-10 Peppermint 7-14 23.0982445 2-10 Extract FLAVOR MIXED EGGS 200 123.190638 10-20 EGG YOLKS 165 101.632276 6-20 CHOCOLATE 70-140 129.350169 10-20 CHIPS TOTAL 1448-1525 1000 100

Example 5 Cookies & Cream

[0109]

TABLE-US-00005 TABLE 5 COMPOSITION OF MADAGASCAR VANILLA ICE-CREAM INGREDIENT WEIGHT RANGE NAME WEIGHT [G] WEIGHT G/KG % WATER 430 294.071641 20-40 NON-DAIRY 510 281.557954 20-40 Topping Base/Whipped Topping STABILIZER 7 4.3797904 0.1-1 SUGAR 70 43.797904 1-10 MADAGASCAR 20-40 16.424214 1-3 VANILLA WHOLE MIXED 200 125.136868 0-20 EGGS EGG YOLKS 165 103.237916 0-15 CHOCOLATE 70-140 131.393712 10-20 CHIPS TOTAL 1472-1562 1000 100

[0110] Many different flavors and flavoring ingredients, known in the art, may be used to prepare the frozen desserts and/or ice creams of the present invention and the examples provided should not be deemed limiting.

[0111] The desserts of the present invention may contain one or more additives. Typically, each additive is present in less than three weight percent of the total product composition. The additives may be selected from the group consisting of an acidifying agent, an anti-static agent, a base, a buffering agent, a bulking agent, a chelating agent, a colorant, a diluent, a dye, a flavoring agent, a fragrance, a pH-adjusting agent, a surfactant, a preservative, a viscosity adjusting agent, and a vitamin.

[0112] The one or more vitamins may include any of vitamin A, a vitamin A derivative, a vitamin B, a vitamin B derivative, vitamin C, a vitamin C derivative, vitamin D, a vitamin D derivative, vitamin E, a vitamin E derivative, vitamin F, a vitamin F derivative, vitamin K, a vitamin K derivative.

[0113] Suitable buffering agents may include but are not limited to acetic acid, adipic acid, calcium hydroxide, citric acid, glycine, hydrochloric acid, lactic acid, magnesium aluminometasilicates, phosphoric acid, sodium carbonate, sodium citrate, sodium hydroxide, sorbic acid, succinic acid, tartaric acid, and derivatives, and mixtures thereof.

[0114] Suitable viscosity adjusting agents may be selected from, but are not limited to, locust bean gum, sodium alginate, sodium caseinate, egg albumin, gelatin agar, carrageenan gum, sodium alginate, xanthan gum, quince seed extract, tragacanth gum, guar gum, cationic guars, hydroxypropyl guar gum, starch and carrageenan.

[0115] In some cases, the flavors are added at the end of step 106 or 206, in other cases, they are added at step 104 or 204 (FIGS. 1 and 2, respectively). The flavors may be natural, synthetic or artificial. Non-limiting examples of flavors are caramel, coffee extract, instant coffee, lemon flavor, mint flavor, chocolate flavor, cocoa, vanilla, vanilla extract, fruit extracts, vegetable extracts, fruit juice, vegetable juice and combinations thereof.

[0116] The frozen dessert products of the present invention may be produced on a kitchen-scale, home-scale, semi-industrial scale or industrial scale. It should be understood that the steps of the process/methods described with reference to FIGS. 1 and 2 are not meant to limiting. Additional steps may be added. In some cases, the order of the steps may be changed.

[0117] For example, on an industrial scale (with reference to FIGS. 1 and 2), the stabilizer may first be mixed with a portion of the sugar. The resulting sweetened stabilizer is then mixed at high speed with water to form a first mixture. In some cases, this mixture is an emulsion. In others, this may be a slurry or suspension. The first mixture may then be mixed with a vegetarian whip (such as Rich's whip topping) to form a light mix (204, FIG. 2). Pre-pasteurized eggs, flavors, additives, and additional sugar may be added at step 206 to form the heavy mix. Alternatively, only the eggs, and sugar are added at this stage. The mixture may be blended for 1-60 minutes, 5-40 minutes, or 20-30 minutes.

[0118] Additionally or alternatively, pasteurized liquid eggs can be added to a cool mix during/after step 106 (FIG. 1).

[0119] Additionally or alternatively, pasteurized eggs may be added to a pasteurized light mix, such as during/after step 204 (FIG. 2).

[0120] Additionally or alternatively, pasteurized eggs may be added to another type of light mix made of almond milk and coconut milk/cream, with optional sugar/sweetener/additives.

[0121] Additionally or alternatively, pasteurized eggs may be added to another type of light mix made of almond milk and coconut milk/cream, with optional fruit purees, sugar/sweetener/additives.

[0122] An additional optional step of additive addition (not shown 207, in between steps 206 and 208) may optionally be introduced for the addition of additives. Typically this step will take 1-60 minutes, 5-40 minutes, 20-30 minutes or 5-20 minutes. An industrial version of the heavy mix formed in step 206 (FIG. 2) is shown in Table 6.

TABLE-US-00006 TABLE 6 Composition of Heavy Mix (Common Base) INGREDIENT NAME WEIGHT RANGE % WATER 10-50 NON-DAIRY Topping 20-60 Base/Whipped Topping CREAMER or Glidan or other non-dairy creams or bases STABILIZER 0.1-2 SUGAR 2-10 MIXED EGGS 0-20 EGG YOLKS 0-20 TOTAL 100

[0123] In some cases, the whip is replaced by hydrogenated coconut oil, partially hydrogenated coconut oil, peanut butter and combinations thereof?

[0124] In some other cases, hydrogenated coconut oil, partially hydrogenated coconut oil, or peanut butter or combinations thereof are added to the whip to form the heavy mix.

[0125] In accordance with some further embodiments of the present invention, additives added to the heavy mix (also termed common base herein in step 206, FIG. 2) include, but are not limited to, colorings, flavorings, preservative, bulking agents and stabilizing agents. According to some embodiments, all of the additives are natural additives. These may include vanilla extract, instant coffee, coffee flavor, Expresso, carbohydrate gum, polysorbate 60, polyglycerol esters of fatty acids, soy lecithin, disodium phosphate, sodium citrate, xanthan gum, guar gum, sodium alginate, carrageenan, lemon juice, lemon extract, turmeric, annatto, sunset yellow coloring, tartrazine, caramel, brilliant blue coloring, mint flavor natural green coloring, mint flavor and combinations thereof. The total percent of additives is typically between 0-20%, 0.1-10%, or 0.5-5%.

[0126] Reference is now made to FIG. 3, which is a simplified flowchart 300 of a rapid method for producing a non-dairy frozen dessert, in accordance with an embodiment of the present invention. The frozen dessert may be called a non-dairy ice cream in some countries.

[0127] In a forming emulsion step 302, water, part of the sugar and stabilizer are mixed together at a high speed on Morphy Richards Blender 48382 for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 1 above, 470 ml water, 30 grams sugar and 7 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. Additionally, according to some further embodiments, the stabilizer may be a blend of stabilizer components. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

[0128] Thereafter, in a first mixing step 304, at a temperature of 4-30 degrees a non-dairy creamer 450 ml, second part of sugar, such as, but not limited to sugar 30 g, flavoring 20-30 gram, are mixed together with the emulsion from step 302 for 30-60 seconds with mixing at a low speed with a Kenwood Mixer KM260 to form a light mix or foam. The non-dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non-dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream. The non-dairy creamer may be whipped or non-whipped. Additionally or alternatively, another non-dairy base may be used.

[0129] In a second mixing step 306, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150-180 pre-pasteurized egg yolks are folded into the light mix or foam to form a heavy mix or foam. This step takes around five seconds to several minutes It should be understood that many different combinations of mixed eggs/egg yolks are possible. There may be 0-200 g whole liquid eggs and/or of 0-180 g egg yolks.

[0130] Optionally, 20 grams of mint chips are added to the heavy mix or foam right before freezing.

[0131] Then the heavy mix or foam or foam from step 306 transferred to a batch freezer or continuous freezer where either choc chips, cookies and/or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency

[0132] This product is then transferred to containers to be frozen at a temperature between 5 degrees and 60 degrees Centigrade.

[0133] Reference is now made to FIG. 4, which is a simplified flowchart 400 of a method for cold production of a non-dairy frozen dessert, in accordance with an embodiment of the present invention.

[0134] In a forming emulsion step 402, water, sugar and stabilizer are mixed together at a high speed with a Morphy Richard Blender for 5-50 seconds, more preferably, 10-20 seconds at a temperature of 4-30 degrees Celsius. For example, with reference to table 2 above, 495 ml water, 45 grams sugar and 6 grams of stabilizer are mixed to form an emulsion, by methods known in the art. The stabilizer is for example, CREMODAN stabilizer, (DUPONT, WILMINGTON DELAWARE USA). The stabilizer may contain various gums such as locust bean gum, guar gum and carrageenan, as well as emulsifying agents, such as mono- and di-glycerides of fatty acids. According to some embodiments, the emulsion formed is an oil-in-water emulsion.

[0135] Thereafter, in a first mixing step 404, at a temperature of 4-30 degrees a non-dairy creamer 450 ml, sugar 45 g, peanut butter 130 gram, are mixed together with the emulsion from step 202 for 30-60 seconds with mixing at a lowest speed on Kenwood Mixer KM260 to form a light mix or foam. The non-dairy creamer may be obtained, for example from Glidan, (Glidan Quality 6 Hasadna Kfar Saba, Israel). The non-dairy creamer may contain vegetable fat or shortening, sugars, stabilizers, emulsifiers, potassium sorbate and beta carotene. According to other embodiments, the non-dairy creamer may be Rich's non-dairy cream.

[0136] The sugar may comprise one or more of sucrose, glucose, fructose, high-fructose corn syrup, honey, dextrose and combinations thereof. Additionally or alternatively, one or more sugar-substitutes, known in the art may be used.

[0137] In a second mixing step 406, at a temperature of 4-30 degrees, pre-pasteurized mixed eggs 200 g and 150-180 pre-pasteurized egg yolks are folded into the light mix or foam to form a heavy mix or foam. This step takes around five-20 seconds.

[0138] In a freezing step 408, the heavy mix or foam from step 206 is poured into a Batch Freezer (or continuous freezer) where either choc chips, cookies and/or nuts or other confectionary are added to then be cooled and whipped resulting in a soft frozen dessert consistency. It is then poured into containers for freezing and they are frozen, typically at a temperature of 60 to 5 degrees Celsius to form the frozen dessert product, within ten-twelve minutes, for example.

[0139] The references cited herein teach many principles that are applicable to the present invention. Therefore the full contents of these publications are incorporated by reference herein where appropriate for teachings of additional or alternative details, features and/or technical background.

[0140] It is to be understood that the invention is not limited in its application to the details set forth in the description contained herein or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Those skilled in the art will readily appreciate that various modifications and changes can be applied to the embodiments of the invention as hereinbefore described without departing from its scope, defined in and by the appended claims.