Patent ID: 8652551

Claim:
A method for preparing a low-fat ice cream which is free of emulsifier, stabilizer and any milk or milk product other than yogurt, comprising: mixing 100 parts by weight of boiled rice obtained by gelatinizing rice, drying the gelatinized rice to a water content of 20 wt % or less and pulverizing the dried rice to an average particle diameter of 320 to 350 μm, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water and 150 to 300 parts by weight of saccharides to provide a mixture; and freezing the mixture in an ice cream freezer at a temperature in the range of −10° C. to −7° C., wherein the resultant ice cream has a crude fat content of 2% or less due to the absence of a milk or milk product other than yogurt, and wherein the low fat ice cream product made by said process has a non-greasy taste and a soft texture of a soft serve ice cream.