Process and composition for making an alcohol-containing frozen comestible

A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component, alcohol-containing liquid composition, said process comprising the steps of:

• a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components in a freezing environment at a freezing temperature of about −40° C. or lower to produce a substantially single-phase solid alcohol-containing composition consisting of one or more solid alcohol-containing composition pieces;
• b) tempering said one or more solid alcohol-containing composition pieces at a tempering temperature that is greater than said freezing temperature in the freezing environment of step a) and that is within a range of from about −30° C. to about −15° C. and for a tempering time period of up to about 12 hours, so that a single mass having a desired level of creaminess is formed from said one or more solid alcohol-containing composition pieces;
• and
• c) cooling said single mass to a temperature of about −35° C. or lower to form said alcohol-containing frozen comestible;
• wherein said frozen comestible has said creaminess and is in a single phase.

A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component, alcohol-containing liquid composition, said process comprising the steps of:

• a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components in a freezing environment at a freezing temperature of about −30° C. or lower to produce a substantially single-phase solid alcohol-containing composition consisting of one or more solid alcohol-containing composition pieces;
• b) tempering said one or more solid alcohol-containing composition pieces at a tempering temperature that is greater than said freezing temperature of step a) and that is within a range of from about −28° C. to about −25° C. and for a tempering time period of up to 12 hrs., so that at least one alcoholic mass having a desired level of creaminess is formed from the one or more solid alcohol-containing composition pieces by the tempering;
• and
• c) cooling said at least one alcoholic mass formed in step b) to a temperature of about −35° C. or lower to form said alcohol-containing frozen comestible;
• wherein said frozen comestible has said creaminess and is in a single phase.

A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a multi-component, alcohol-containing liquid composition, said process comprising the steps of:

• a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components in a freezing environment at a freezing temperature of about −40° C. or lower to produce a substantially single-phase solid alcohol-containing composition consisting of one or more solid alcohol-containing composition pieces;
• b) tempering said one or more solid alcohol-containing composition pieces at a tempering temperature that is greater than said freezing temperature of step a) and that is within a range of from about −30° C. to about −15° C. and for a tempering time period of up to 12 hrs., so that at least one alcoholic mass having a desired level of creaminess is formed from the one or more solid alcohol-containing composition pieces by the tempering;
• and
• c) cooling said at least one alcoholic mass formed in step b) to a temperature of about −35° C. or lower to form said alcohol-containing frozen comestible;
• wherein said frozen comestible has said creaminess and is in a single phase.

A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a frozen non-alcohol-containing composition and a multi-component, alcohol-containing liquid composition, said process comprising the steps of:

• a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components in a freezing environment at a freezing temperature of about −28° C. or lower to produce a substantially single-phase solid alcohol-containing composition consisting of one or more solid alcohol-containing composition pieces;
• b) tempering said alcohol-containing composition pieces by mixing said one or more solid alcohol-containing composition pieces having an initial temperature of about −28° C. or lower with a non-alcohol-containing composition having a tempering temperature from about −8° C. to about −15° C. for a tempering time period of up to 12 hours, so as to temper and to at least partially meld said one or more solid alcohol-containing composition pieces with each other in order to obtain at least one individual alcoholic mass therefrom and a mixture of said at least one individual alcoholic mass and said non-alcohol-containing composition, so that said at least one individual alcoholic mass has a creamy texture;
• and
• c) cooling said mixture formed in step b) to a temperature of about −20° C. or lower so as to harden the mixture and obtain said alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations, ice crystal striations or ice crystal pockets and with said uniform frozen consistency.

A process for producing an alcohol-containing frozen comestible having a substantially uniform frozen consistency from a frozen non-alcohol-containing composition and a multi-component, alcohol-containing liquid composition, said process comprising the steps of:

• a) freezing said alcohol-containing liquid composition at a rate to effect substantially simultaneous freezing of said components in a freezing environment at a freezing temperature of about −50° C. or lower to produce a substantially single-phase solid alcohol-containing composition consisting of one or more solid alcohol-containing composition pieces;
• b) tempering said alcohol-containing composition pieces by mixing said one or more solid alcohol-containing composition pieces having an initial temperature of about −50° C. or lower with a non-alcohol-containing composition having a tempering temperature from about −8° C. to about −15° C. for a tempering time period of up to 12 hours, so as to temper said one or more solid alcohol-containing composition pieces, in order to obtain at least one individual alcoholic mass therefrom and a mixture of said at least one individual alcoholic mass and said non-alcohol-containing composition, so that said at least one individual alcoholic mass has a creamy texture;
• and
• c) cooling said mixture formed in step b) to a temperature of about −25° C. or lower so as to harden the mixture and obtain said alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations, ice crystal striations or ice crystal pockets and with said uniform consistency.