After weighing, the mixtures were preheated, pasteurized at 82 °C for 25 seconds, cooled at 10 °C, mixed using a Fisaton 713D mixer at 850 rpm, and aged overnight at 4 °C. Aeration and freezing were performed in a scraped surface heat exchanger. The ice cream formulations were packed in plastic containers (V = 2 L) and stored at -18 °C.