1. A method for preparing a frozen dessert comprising the steps of: - providing a closed, preferably sealed, packaging stable in storage at ambient temperature or in the refrigerator unfrozen mixture of ingredients, wherein the ingredients include propylene glycol monoester of fatty acid, preferably - propylene glycol monostearate (PGMS), in as the sole emulsifier or in combination with at least one other emulsifying agent, wherein the mixture of ingredients may optionally be aerated, - freezing the mixture in a state of rest at a temperature of from -12 ° C to -24 ° C, preferably from -18 ° C to -22 ° C.2. A method according to claim 1, wherein the unfrozen mixture generally comprises not podkislitel.3. A method according to claim 1, comprising the step of aseptically packaging the mixture ingredients before freezing stage able pokoya.4. A method according to claim 1, wherein the propylene glycol fatty acid monoester is present in an amount of 0.08 wt.% To 0.5 wt.%, Preferably 0.2 wt.% To 0.4 wt.% Smesi.5. The method of claim 1, wherein the additional emulsifier is used one or more of sorbitan tristearate, diglycerides, mono and diglycerides and mixtures monoglitseridov.6. Stable in storage at ambient temperature or in the refrigerator the mixture of ingredients for preparing a frozen dessert that is stored in the non-frozen state and kept in aseptic closed, preferably sealed, packaging, and which contains propylene glycol monoester of fatty acid, preferably - propylene glycol monostearate (PGMS), as the sole emulsifier or1. Способ приготовления замороженного десерта, включающий стадии:- обеспечения в закрытой, предпочтительно герметичной, упаковке стабильной в хранении при температуре окружающей среды или в условиях холодильника незамороженной смеси ингредиентов, причем ингредиенты включают пропиленгликолевый моноэфир жирной кислоты, предпочтительно - пропиленгликольмоностеарат (PGMS), в качестве единственного эмульгатора или в комбинации по меньшей мере с одним д
