Frozen dessert products and method of production

A frozen dessert product comprising on a weight basis:

• from about 1% to about 12% of high fructose corn syrup;
• from about 5% to about 20% of corn syrup having a DE of about 36;
• from about 2% to about 6% maltodextrin;
• from about 2% to about 22% of sucrose;
• from about 0.2% to about 5% of egg white;
• from about 1% to about 9% of a blend of fruit juices and dextrins;
• and
• from about 0.2% to about 1.5% of stabilizer, with the balance being water;
• and
• on a volume basis, from about 20% to about 90% fruit puree.

A method for producing a frozen dessert product comprising the steps of:

• providing a kettle with an agitator;
• adding to said kettle high fructose corn syrup, corn syrup having a DE of about 36, maltodextrin, sucrose, egg white, a blend of fruit juices and dextrin, and stabilizer to form a mixture;
• agitating said mixture to form a base mixture;
• pasteurizing said base mixture;
• homogenizing said base mixture;
• adding fruit puree to said base mixture to form a final mixture;
• passing said final mixture through a scrape surface heat exchanger;
• extruding the final mixture at a temperature of from about 18° F. to about 23° F.;
• packaging said final mixture;
• and
• hardening said final mixture to a core temperature below about−10° F.