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A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar

A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.

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1. A method for preparing a frozen confection having a smooth texture, which comprises: mixing unpasteurized ingredients for the frozen confection to form an ingredient mix, the ingredients comprising water;pressurizing the ingredient mix together with a food grade gas with a pressure of greater tha

1. A method for preparing a frozen confection having a smooth texture, which comprises: mixing unpasteurized ingredients for the frozen confection to form an ingredient mix, the ingredients comprising water;pressurizing the ingredient mix together with a food grade gas with a pressure of greater than 1000 bar;providing the pressurized ingredient mix at a temperature below 0° C. by cooling if necessary; andreleasing pressure from the pressurized mix to a level corresponding to ambient pressure while the temperature of the mix is maintained below 0° C. to provide freezing and foaming of the ingredient mix, such that the water in the mix crystallizes or water crystals in the mix re-crystallize to thus form the frozen confection with an average ice crystal size that is smaller than that obtainable from the same ingredient mix processed at conventional pressure that is lower than 1000 bar. 2. The method according to claim 1, wherein an aerated frozen confection is provided by providing the mix at a temperature of between −10° C. and −40° C. with cooling if necessary prior to pressurizing, such that when the pressure is released to a level corresponding to ambient pressure, the frozen mix is aerated to form the aerated frozen confection. 3. The method according to claim 2, wherein the mix is cooled to a temperature of −20° C. or below prior to pressurizing. 4. The method according to claim 1, wherein the pressurized ingredient mix is cooled to a temperature of −20° C. or below during the release of pressure to simultaneously freeze and foam the mix. 5. The method according to claim 1, wherein the releasing of pressure is conducted in a manner to create a foamy texture of the frozen confection. 6. The method according to claim 5, wherein the foamy texture is created by control of gas bubble nucleation or control of growth of bubbles that are already present in the pressurized state. 7. The method according to claim 1, wherein the gas is air or another mix-insoluble gas. 8. The method according to claim 1, wherein the gas is carbon dioxide or other mix-soluble gas. 9. The method according to claim 1, wherein the ingredient mix is cooled before, during or after the pressurizing step to assist in forming of the frozen confection. 10. The method according to claim 1, wherein the pressurizing is carried out such that the mix is bacterially inactivated. 11. The method according to claim 1, wherein the ingredient mix and the food grade gas are pressurized under such conditions that the food grade gas is liquefied, highly compressed or at least partially dissolved in the ingredient mix. 12. The method according to claim 1, which further comprises pre-foaming of the ingredient mix prior to pressurizing. 13. The method according to claim 1, wherein the ingredient mix is cooled to a temperature of about −10° C. or lower prior to pressurizing. 14. The method according to claim 1, wherein the mix is pressurized with a gas with a pressure of more than 2000 bar. 15. The method according to claim 1, wherein the mix is pressurized with a gas with a pressure of more than 3000 bar. 16. The method according to claim 1, wherein the mix is pressurized with a gas with a pressure of more than 4000 bar. 17. The method according to claim 1, wherein the ingredient mix is frozen prior to being pressurized with the food grade gas. 18. The method according to claim 1 wherein the frozen confection is a low fat ice cream having a fat content of below 5% fat. 19. The method according to claim 1 wherein the frozen dessert is a low sugar ice cream having a sugar content of less than 10%.