GALENDEZ, Edgar C.,NEBREA, Jean F.,CASAS, Aida M.,KIBIR, Rea E.,MICULOB, Marilou C.
申请号：
PH22018000512
公开号：
PH22018000512Y1
申请日:
2018.06.05
申请国别(地区):
PH
年份:
2019
代理人:
摘要：
This utility model discloses the process of producing ice cream stabilized with coco cream in different flavors selected from avocado, mango, and tablea comprising the steps of preparing stevia powder by blending the oven-dried cleaned stevia leaves, and draining the said leaves； preparing the different flavors by blending separately the avocado and mango pulp, and melting the tablea with hot water； and preparing the coco cream by extracting the coco cream from its coconut sap using the cheese cloth and set aside. The steps involved in producing the ice cream mixture comprises the following: assembling the tools used in preparing the Stevia ice cream； measuring accurately the powdered Stevia leaves, coco cream, avocado, mango, and tablea； mixing together the powdered Stevia leaves, coco cream, and the different flavors separately using a blender until smooth and double its volume； placing the flavored Stevia ice cream mixture separately to its desired container； freezing it for six hours or more； and then, serving the ice cream using a cone or dessert bowl.
