The invention describes the manufacture of a frozen dessert, akin to sorbet,
but having the organoleptic properties of ice cream from cooled milk whey. The
milk whey could contain desired amount of fat, ranging from little to no fat, depending
upon the quality and caloric value of the end product desired. Suitable sweetening
agents and binders are added to the whey, which is subjected to a process of simultaneous
agitation, aeration and freezing, resulting in a frozen dessert with an over run.
