1. Aerated frozen confection comprising: - from 3% to 12%, preferably from 4% to 12%, most preferably from 4.4% to 10% fat - 1% to 3%, preferably from 2% to protein 2.7%, most preferably from 2.4% to 2.7% protein, - from 0% to 29%, preferably from 0% to 26%, most preferably from 12% to 26% sugar - 31% to 45%, preferably from 34% to 40%, most preferably from 36% to 39% total solids, and a stabilizing composition comprising: - egg yolk, - optionally, at least one acidulant and- at least one nature nuyu gum and wherein the frozen confection has an overrun of at least 80%, preferably from 80% to 210%, more preferably from 90% to 160%, most preferably from 100% to 150% .2. Aerated frozen confection according to claim 1, containing per 100 ml serving: - from 1 g to 8 g, preferably from 2 g to 7 g fat - from 0.4 g to 1.9 g, preferably 0.5 g to 1.5 g of protein, - from 0 to 18 g, preferably from 0 to 14 g, most preferably from 11 g to 14 g saharov.3. Aerated frozen confection according to claim 1, selected from ice cream, milk shake, melorina, frozen yogurt, frozen mousse, frozen fudge, frozen custard and sherbeta.4. Aerated frozen confection according to claim 2, selected from ice cream, milk shake, melorina, frozen yogurt, frozen mousse, frozen fudge, frozen custard and sherbeta.5. Aerated frozen confection according to claim 1, characterized in that it comprises: - from 0.7% to 1.6% egg yolk - from 0% to 10% of at least one acidulant u from 0.01% to 0.4%1. Аэрированный замороженный кондитерский продукт, содержащий:- от 3% до 12%, предпочтительно от 4% до 12%, наиболее предпочтительно от 4,4% до 10% жира,- от 1% до 3%, предпочтительно от 2% до 2,7% белка, наиболее предпочтительно от 2,4% до 2,7% белка,- от 0% до 29%, предпочтительно от 0% до 26%, наиболее предпочтительно от 12% до 26% сахаров,- от 31% до 45%, предпочтительно от 34% до 40%, наиболее предпочтительно от 36% до 39% общих твердых веществи стабилизирующую композицию, включающую:- яичный желток,- факультативно,
