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US 2019/0183142 A1Published application
Shelf stable alcoholic beverage
OwnerMichael Bleileinventor
Life of this patent
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Abstract
The invention is a method for producing a shelf-stable alcoholic wine product and products produced using the method. The method include heating a mixture of ice cream mix, alcohol and water to 170-180° F. for at least 5-9 minutes prior to adding alcohol to the mixture.
Claims25
A method for producing a shelf-stable alcoholic ice cream product, the method comprising the steps of:
- a. mixing water, an ice cream product, and an alcoholic beverage together to produce a mixture;
- b. and heating the mixture to a temperature in the range of about 170-180° F. for a minimal time sufficient to produce a shelf-stable alcoholic ice cream product.
A shelf-stable alcoholic ice cream product comprising a mixture of:
- a. water;
- b. an ice cream product;
- and
- c. at least one alcoholic beverage, whereby the mixture is shelf-stable.
1 more element
A shelf stable alcoholic infused ice cream product comprising a mixture of:
- a. water;
- b. a gelato mix;
- c. red wine with an alcohol content of about 16% by volume;
- d. flavorants;
- and
- e. white wine with an alcohol content of about 16% by volume,
- f. whereby the product is shelf-stable,
- g. the product comprises an alcohol content in the range of about 5.5-9.5% by volume, and
- h. the product comprises about 33% water, about 33% gelato mix, and about 33% total wine content.
6 more elements
A method for producing a shelf-stable alcoholic ice cream product, the method consisting essentially of the following steps:
- a. mixing water, an ice cream product, and an alcoholic beverage together to produce a mixture;
- b. and heating the mixture to a temperature in the range of about 170-180° F. for about 7 minutes to produce a shelf-stable alcoholic ice cream product.
Dependencies are inferred from the claim text.