# The Dairy Products (Hygiene) Regulations 1995, Paragraph 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.

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Source: https://www.legislation.gov.uk/uksi/1995/1086/schedule/6/part/V/paragraph/1 (the official version)
Page: https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-6/part-V/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.