Process for the preparation of a frozen dairy-based product

A process for the preparation of an ice cream product, wherein the product does not contain any artificial emulsifiers, stabilisers or milk powder, comprising:

• (a) homogenising a premix comprising at least one of milk and cream, egg ingredients, one or more natural sweeteners and optionally salt and at a temperature in the range of about 75° C. to about 85° C. and a pressure in the range of about 125-175 bar to provide a mixture;
• (b) cooling the mixture obtained to a temperature in the range 2-10° C.;
• (c) optionally adding any of at least one of natural flavours and fruit/vegetable compositions;
• (d) freezing the resulting mixture at a temperature of about −3° C. to about −10° C. in an ice cream making device defining an inlet and an outlet, by:
• i. feeding the resulting mixture into the inlet,
• ii. mixing the resulting mixture inside the ice cream making device, and
• iii. outputting the resulting ice cream product through the outlet;
• and
• (e) subjecting the resulting ice cream product of d) to freezing at a temperature in the range of −11° C. to about −40° C.