Ice-cream made of milk and milk products

Almost any country can be proud of its special ice cream recipe. In Northern Europe, ice cream is produced using quality cow milk obtained in environment that has been recognised as one of the cleanest and natural in Europe. Ice creams produced here have particularly fresh taste.

Ice creams are mainly made of milk or cooking cream. Ice cream production technology consists of two main stages: preparation of ice cream mass and production of ice cream using the mass. The key is whipping of the ice cream mass at the same time cooling it to obtain a homogeneous texture without ice crystals. According to the recipe, different additives are added to ice cream. Afterwards, the mass is divided in portions, transported through a special freezing tunnel (35 - 40ºC) and packed.

Ice cream with highest contents of fat, exceeding 10%, is called the plombir and it is made of cooking cream. Ice cream with the contents of fat around 10% is called the cream ice cream and milk fats are used in its production, including cooking cream or milk. Milk ice cream contains the smallest amount of fats, 4 - 6%.