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1. Pasteurised ice-cream shall be obtained by the mixture being heated—
(a)to a temperature of not less than 65.6°C and retained at that temperature for not less than 30 minutes;
(b)to a temperature of not less than 71.1°C and retained at that temperature for not less than 10 minutes; or
(c)to a temperature of not less than 79.4°C and retained at that temperature for not less than 15 seconds,
and then reduced to a temperature of not more than 7.2°C within 1½ hours and kept at such temperature until the freezing process is begun.
2. If the temperature of ice-cream has risen above minus 2.2°C at any time since it was frozen it shall not be sold or offered for sale unless—
(a)it has again been subjected to the heat-treatment to which as a mixture it was required to be subjected under paragraph 1 above; and
(b)after having again been frozen, it has been kept at a temperature not exceeding minus 2.2°C.
3. In the case of a complete cold mix which is reconstituted with the addition of water only, it shall not be necessary for it to be subjected to further heat-treatment by pasteurisation as specified in paragraph 1 above.
4. If a complete cold mix reconstituted with the addition of water only is frozen, it shall comply with paragraph 2 above.
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