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http://dbpedia.org/ontology/abstract	Zmrzlina je mražený mléčný výrobek ze směsi smetany nebo mléka, cukru, vajec, a přísad (ovoce, čokoláda, vanilka aj.). , Il gelato è una preparazione alimentare a … Il gelato è una preparazione alimentare a base di latte, zucchero e vari aromi, portata allo stato solido e pastoso mediante congelamento e contemporanea agitazione; il tutto posteriormente all’impiego delle materie prime utilizzate per la sua fabbricazione e destinate alla vendita e al consumo in tale stato.e alla vendita e al consumo in tale stato. , アイスクリーム（英: ice cream）は、牛乳などを原料にして、冷やしながら空気を含むように攪拌してクリーム状とし、これを凍らせた菓子である。そのうち、柔らかいものは「ソフトクリーム」と呼ばれる。後述する通り、国によっては「アイスクリーム」製品の規格を規定する場合がある。例えば日本では乳固形分及び乳脂肪分が最も高いアイスクリームと、アイスミルク、ラクトアイスの3種類を合わせて広義に「アイスクリーム類」と称す。乳成分をほとんど含まず、クリーム状でない氷菓もアイスクリームに括られることも多い。 , Glass, förr även glace, är ett fryst livsm … Glass, förr även glace, är ett fryst livsmedel vars huvudingredienser traditionellt är socker, grädde eller mjölk och ibland äggula. Ordet kommer från det franska ordet för is, glace. Fransk typ av glass innehåller äggula, vilket gör den mer fyllig. Amerikansk typ av glass innehåller traditionellt inte äggula, även om det blivit vanligare. Ingredienserna kan antingen kallvispas eller så sjuds äggula och socker under vispning. Äggsmeten fryses sedan under omrörning vilket ger en krämig konsistens. Fabrikstillverkad glass kan innehålla skummjölk, grädde, socker, vegetabiliskt fett, glukos-fruktossirap, stabiliseringsmedel, emulgeringsmedel, , och arom. När glassen kärnas tillförs luft i den. I billigare varianter vispas mer luft in i glassen.re varianter vispas mer luft in i glassen. , Lody – zamrożony deser, który uzyskuje się … Lody – zamrożony deser, który uzyskuje się poprzez zamrażanie masy uzyskanej z produktów mlecznych (lody mleczne) bądź wody (lody wodne) z dodatkami smakowymi (dodatki tradycyjne – owoce czy czekolada lub nietradycyjne – warzywne czy nawet mięsne), lub zamrażanie masy złożonej z owoców, cukru i wody (sorbet). Alternatywną opcją dla lodów mlecznych są lody wykonywane na bazie napojów: sojowego, ryżowego, owsianego itp. Lody podawane są w różnej postaci, najczęściej w rożku lub kubku waflowym w postaci gałek lub w postaci zakręconego stożka (lody włoskie i amerykańskie), czy na patyku (zamrożona masa lodowa utrzymuje się na patyku wbitym w jej środek, np. lody „Bambino”). Występują w ogromnej liczbie odmian i z wieloma dodatkami, z których najpopularniejszymi są: bita śmietana, rurki waflowe, rodzynki, kruszone orzechy i kruszona czekolada.ki, kruszone orzechy i kruszona czekolada. , Ice cream is a sweetened frozen food typic … Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein or vegan. Ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. Ice cream may be served with other desserts—such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and baked items, such as Baked Alaska.kes and baked items, such as Baked Alaska. , Το παγωτό είναι παγωμένο γλύκισμα, το οποί … Το παγωτό είναι παγωμένο γλύκισμα, το οποίο φτιάχνεται συνήθως από κρέμα και γάλα. Το παγωτό χωρίς γάλα ονομάζεται γρανίτα, και καλύπτει συνήθως τις γεύσεις φρούτων, όπως λεμόνι ή βερίκοκο. Το νόημα της λέξης "παγωτό" διαφέρει από χώρα σε χώρα. Για να διαχωριστούν διαφορετικές ποικιλίες καί είδη παγωτού, χρησιμοποιούνται όροι όπως , σορμπέ και τζελάτο.οποιούνται όροι όπως , σορμπέ και τζελάτο. , Моро́женое — пищевой продукт-десерт, предс … Моро́женое — пищевой продукт-десерт, представляющий собой замороженную в процессе непрерывного взбивания массу, содержащую в основе своей питательные, вкусовые, ароматические и эмульгирующие вещества. К мороженому нередко относят также фруктовый лёд, получаемый простым замораживанием фруктово-ягодных соков и пюре. Традиционные виды мороженого приготавливаются на основе молочных смесей с определёнными соотношениями молочных белка и жиров и/или на основе замороженных соков, фруктов и ягод. Они имеют сладкий вкус, обусловленный использованием сахара в качестве одного из основных вкусовых компонентов, консерванта и модификатора реологических свойств смеси на всех стадиях технологического процесса производства мороженого. В качестве эмульгирующего компонента промышленно производимого мороженого используются агар-агар, желатин, крахмал. Существуют рецепты мороженого, использующие в качестве эмульгирующего компонента яичные белки. Мороженое реализуется как в розничной торговле (магазины, киоски, лавки, лотки, специальные фургоны, автоматы мороженого), так и на предприятиях общественного питания (рестораны, кафе, фастфуд, кафетерии). Существует производство мороженого как в домашних условиях, так и массовое промышленное, в том числе специализированными сетями (например, Baskin Robbins).ванными сетями (например, Baskin Robbins). , Sorvete (português brasileiro) ou gelado ( … Sorvete (português brasileiro) ou gelado (português europeu) é uma sobremesa gelada à base de lacticínios como leite ou nata, à qual é adicionada fruta ou outros ingredientes e sabores. A maior parte contém açúcar, embora alguns sejam feitos com adoçantes. Em alguns casos, são acrescentados corantes ou aromatizantes como complemento ou substituição dos ingredientes naturais. A emulsão é batida lentamente durante o arrefecimento, de forma a incorporar ar e prevenir a formação de cristais de gelo de grandes dimensões. O produto final é uma espuma semissólida suave e consistente, facilmente maleável e que pode ser retirada com uma colher. O significado da expressão "sorvete" ou "gelado" varia conforme o país. A legislação local regulamenta tanto as designações comerciais como a quantidade relativa de ingredientes para cada uma delas. Os produtos alimentares gelados que tenham por base uma emulsão de gorduras lácteas são normalmente designados por "sorvetes" no Brasil, enquanto que em Portugal se usa o termo "gelado". Em ambos os países, os mesmos termos são usados para designar também uma variedade imensa de produtos gelados, mesmo que sejam feitos à base de água e não de leite. Em Portugal, sorvete designa um tipo específico de gelado alimentar confeccionado a partir de puré de frutas e xarope de açúcar, ao qual não são acrescentadas quaisquer gorduras lácteas. No Brasil, o mesmo tipo de produto é designado por sorbet. O termo é igualmente usado em vários países para distinguir produtos gelados de fruta sem leite ou ovos, como o francês sorbet ou o italiano sorbetto.o o francês sorbet ou o italiano sorbetto. , 冰激凌（英語：ice cream），港澳慣稱之為雪糕，新加坡、台湾慣稱之為冰淇淋或甜 … 冰激凌（英語：ice cream），港澳慣稱之為雪糕，新加坡、台湾慣稱之為冰淇淋或甜筒，是一种冷冻的甜品，通常以鮮奶油或奶油等乳制品為原料，並加入水果或其他成分和香料混合製成。大多數冰淇淋含糖，但也有一部分是使用其他的甜味剂。某些時候在天然成分之外，製造過程中也會加入人工香料或食用色素。混合後的原料會在降溫中同時攪拌，以混入空氣並防止冰晶產生。成品會呈現表面平滑的半凝固狀態，並可塑型或用勺子挖取。工業制成的冰淇淋一般是将混合好的冰淇淋液体注入置于冰盐混合物的模具中，冰盐混合物在过冷融化的过程中，将吸收大量热，可令冰淇淋快速冷冻。根据《美國聯邦食品法》規定，冰淇淋中的乳脂成份至少為重量的百分之十。冰淇淋快速冷冻。根据《美國聯邦食品法》規定，冰淇淋中的乳脂成份至少為重量的百分之十。 , ( 다른 뜻에 대해서는 아이스크림 (동음이의) 문서를 참고하십시오.) 아이스크림(영어: ice cream, 문화어: 얼음보숭이)은 차가운 디저트로, 보통 크림에 향신료와 거품을 낸 흰자위를 넣고 얼린 음식이다. 초코 맛, 딸기 맛, 바닐라 맛, 녹차 맛 등 여러가지의 맛이 있다. 참고로, ice cream은 iced cream 또는 cream ice에서 파생된 단어다. 하드 아이스크림와 소프트 아이스크림 등으로 나눌 수 있다. , Моро́зиво (зах. також льоди́) — заморожени … Моро́зиво (зах. також льоди́) — заморожений десерт, що виробляють переважно з молока, вершків, масла, цукру з додаванням смакових та запахових речовин. Морозиво може бути також фруктовим (на основі соку і м'якоті фруктів і ягід). Таке морозиво називають «шербет».і ягід). Таке морозиво називають «шербет». , Glaciaĵo estas glaciigita kremo, ofte kun fruktaj aŭ aliaj ingrediencoj. Veganaj glaciaĵoj uzas anstataŭ bestlakta kremo diversajn plantlaktojn, tofuon aŭ bananon. , Es krim' merupakan sebuah makanan beku yan … Es krim' merupakan sebuah makanan beku yang dibuat dari produk susu seperti krim, lalu dicampur dengan perasa dan pemanis buatan ataupun alami. Campuran ini didinginkan dengan diaduk sambil mengurangi suhunya untuk mencegah pembentukan es batu. Suhu dikurangi dengan menaruh campuran es krim ke sebuah wadah yang dimasukkan ke dalam campuran es pecah dan garam. Garam membuat air cair dapat berada di bawah titik beku air murni, membuat wadah tersebut mendapat sentuhan merata dengan air dan es tersebut. Meskipun istilah es krim sering digunakan untuk merujuk ke hidangan penutup beku, tetapi sebenarnya digunakan untuk merujuk ke hidangan penutup beku yang terdiri dari lemak susu. Banyak negara, termasuk Amerika Serikat, membatasi penggunaan istilah tersebut berdasarkan dari bahan dasar makanan tersebut. Komposisinya terdiri dari susu beku di Tiongkok pada 4500 SM.i dari susu beku di Tiongkok pada 4500 SM. , En su forma más simple, el helado o crema … En su forma más simple, el helado o crema helada es un alimento congelado que por lo general se hace de productos lácteos tales como leche o crema. El helado es un sistema en el que coexisten diversos subsistemas en total armonía . Generalmente se endulza con azúcar, edulcorantes o miel. Típicamente se le añaden otros ingredientes, tales como yemas de huevo, frutos secos, frutas, chocolate, galletas, dulce de leche , además de saborizantes, aditivos y estabilizantes . La industria de los helados en todo el mundo es un gran negocio global que se encuentra en constante crecimiento y evolución. Hablar de helados es hablar de un alimento de gran complejidad. La ciencia y la tecnología del helado han recorrido un largo camino desde su creación. Los avances científicos, en la comprensión de la funcionalidad de los ingredientes, mientras que los avances tecnológicos se han realizado en relación con dichos ingredientes y procesos..ción con dichos ingredientes y procesos.. , El gelat són unes postres gelades elaborad … El gelat són unes postres gelades elaborades industrialment o artesanament amb sucre i productes lactis (llet i nata, principalment) combinats amb extractes, essències, colorants i sabors; són ideals contra la calor. La base tradicional és una crema perfumada de vegades amb fruita triturada, xocolata fosa, etc. i congelada, a la qual se sol haver afegit clara d'ou muntada a punt de neu o de vegades també nata muntada. A molts països n'està regulada la classificació en funció de la quantitat d'ingredients en tants per cents. Això vol dir que no poden dir, posem per cas, que un gelat és de maduixa si en realitat només està fet de 60% de maduixa i la resta són altres ingredients. De gelats n'hi ha de diversos gustos i de combinats amb neules, fruita, trossos de xocolata, fruita seca, etcètera. Alguns sabors més corrents poden ser xocolata, vainilla, nata, llimona i maduixot; però aquests varien molt segons la cultura de cada país i fins i tot un mateix gust –la vainilla, per exemple– és diferent per al gelat d'una mateixa marca si el fa per a vendre'l a Barcelona o a València. A casa nostra, els gelaters artesans solen fer torrons en hivern, per la qual cosa una de les especialitats sol ser el gelat de torró. Els gelats es congelen mitjançant un procés especial, per a aconseguir que siguin cremosos i que alhora no siguin cristal·litzats, que consisteix a remenar la crema congelada, o mentre es congela, per a trencar els cristalls de gel. Si un gelat es desfà i el tornem a guardar al congelador, sovint observarem que s'hi han format petites "palletes" de gel. La cremositat i el grau de formació de cristalls (si no es remena) depèn molt de la recepta utilitzada. A Europa, en general, la tècnica sol basar-se a insuflar aire a la crema (artesanalment amb nata muntada o clares a punt de neu, per exemple, mentre que industrialment s'afegeix aire directament) mentre que a Amèrica es tendeix a augmentar molt la quantitat de mantega. Industrialment la mescla dels ingredients es congela en una geladora. També existeixen geladores d'ús casolà, que no són més que pots amb una hèlix que va fent voltes per a remenar la crema durant un cert temps. Antigament es preparava un recipient tancat amb gel trinxat i sal a dins. El gel refreda la mescla i la sal permet que el gel trigui més a fondre's. Se submergeix el recipient a la mescla i així s'aconsegueix fer-ne baixar la temperatura.'aconsegueix fer-ne baixar la temperatura. , Izozkia azkenburu izoztua da, askotan esne … Izozkia azkenburu izoztua da, askotan esnea eta esne-gaina bezalako esnekiekin egiten dena eta fruta eta beste osagai batzuekin nahasten dena. Aldaera askok azukrea ere dute, nahiz eta batzuetan beste gozagarri batzuk erabiltzen diren. Zenbait kasutan zaporearen indartzaile eta artifizialak eransten zaizkio. Izozkiak eta sorbeteak azkenburuko prestaketa hotzak dira. Izozkia eta sorbetea bereizteko, izozkiak esnekien ( esne-gaina edo natilla) oinarri batekin eginak izaten dira eta sorbeteak, aldiz, almibarrarekin. Oinarri hauei elementu zaporetsuak gehitzen zaizkie, eta izozkiak egiteko gailuan izozki bihurtzeko. Badago izozki mota bat berriz, gailurik behar ez duena: Biskuit izozkia. Terminoa Frantseseko “biscuit glacé” tik dator, hau da, bizkotxoa. Azkenburuko hau burutzeko ez da izozki-makinarik behar.au burutzeko ez da izozki-makinarik behar. , En France, d'après la législation, les glaces se répartissent en trois catégories distinctes : la crème glacée, la glace et le sorbet. , Is bia é uachtar reoite nó reoiteog a itea … Is bia é uachtar reoite nó reoiteog a itear go forleathan timpeall na cruinne é. Déantar le uachtar, bainne, uibheacha, siúcra agus purée torthaí, más gátar sin, é. Reoitear na comhábhair agus coimeadtar reoite i gcónaí iad. Bíonn teocht íseal ag uachtar reoite nuair a itear é. Braitheann uigeacht an uachtair reoite ar cé chomh fuar is atá sé. Má tá sé fíor-reoite, beidh sé crua, ach má thosaíonn sé ag téamhú, tosóidh sé ag leá agus beidh uigeacht bog aige agus is furast le dhuine é a scaobadh ansin. Is iomaí cineál agus blasanna uachtar reoite atá ann. Is féidir comhábhair éagsúla a chumasc leis an oideas bunaidh. Is féidir torthaí, seacláid, brioscáin, milseáin, cnónna, , caife, alcól is araile a mheascadh leis an uachtar reoite chun blasanna agus dathanna éagsúla a thabhairt dó.anna agus dathanna éagsúla a thabhairt dó. , Speiseeis, in der Schweiz und Luxemburg da … Speiseeis, in der Schweiz und Luxemburg das Glace [ˈɡlasə] (aus dem Franz.), veraltet Gefrorenes, ist eine Zubereitung aus verschiedenen Zutaten, die durch einen Gefrierprozess in einen festen oder pastenförmigen Zustand gebracht wird. Aus Speiseeis werden Eisspeisen hergestellt. Die Zutaten eines Speiseeises sind vorwiegend Flüssigkeiten wie Wasser, Milch, Sahne, gelegentlich auch Lagerbutter und eventuell Eigelb, verrührt mit Zucker und verschiedenen geschmacksgebenden Zusätzen wie Fruchtmus, Vanille oder Schokolade. Um diese Emulsion besser zu einer Creme verbinden zu können, fügt man heute häufig natürliche Verdickungsmittel wie Stärkesirup, Pektin oder Johannisbrotkernmehl hinzu. Durch Schlagen bzw. Rühren bei gleichzeitiger Kühlung der Grundmasse und der Lebensmittelzusatzstoffe entsteht eine Creme ohne Eiskristallbildung.tsteht eine Creme ohne Eiskristallbildung. , المثلجات (بالإنجليزية: Ice cream)‏هي عبارة … المثلجات (بالإنجليزية: Ice cream)‏هي عبارة عن حلوى مجمدة معدة من الحليب أو من الماء والسكر وقد يضاف إليه الفاكهة، وهي ما يطلق عليها في بعض اللهجات الآيس كريم أو الجيلاتي. قد تصنع أيضا من هريس الفاكهة المجمدة أو من عصير الفاكهة. ويُسمَّى صانعُها وبائعُها ثلَّاج.الفاكهة. ويُسمَّى صانعُها وبائعُها ثلَّاج. , Roomijs is een variant van consumptie-ijs … Roomijs is een variant van consumptie-ijs dat in diverse Europese landen wettelijk minimaal 5% melkvet dient te bevatten. Tot 2009 diende roomijs in Nederland voor ten minste 8% uit melkvet te bestaan. Roomijs is in Nederland een beschermde aanduiding krachtens de Warenwet. Andere varianten van consumptie-ijs zijn: melkijs (2,5% melkvet), Italiaans ijs (luchtig geklopt waterijs zonder melk met veel fruitpuree of vruchtensappen), granite (hard vruchtenijs op basis van suikersiroop) en parfait (een luchtige variant van roomijs).arfait (een luchtige variant van roomijs).
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rdfs:comment	المثلجات (بالإنجليزية: Ice cream)‏هي عبارة … المثلجات (بالإنجليزية: Ice cream)‏هي عبارة عن حلوى مجمدة معدة من الحليب أو من الماء والسكر وقد يضاف إليه الفاكهة، وهي ما يطلق عليها في بعض اللهجات الآيس كريم أو الجيلاتي. قد تصنع أيضا من هريس الفاكهة المجمدة أو من عصير الفاكهة. ويُسمَّى صانعُها وبائعُها ثلَّاج.الفاكهة. ويُسمَّى صانعُها وبائعُها ثلَّاج. , Sorvete (português brasileiro) ou gelado ( … Sorvete (português brasileiro) ou gelado (português europeu) é uma sobremesa gelada à base de lacticínios como leite ou nata, à qual é adicionada fruta ou outros ingredientes e sabores. A maior parte contém açúcar, embora alguns sejam feitos com adoçantes. Em alguns casos, são acrescentados corantes ou aromatizantes como complemento ou substituição dos ingredientes naturais. A emulsão é batida lentamente durante o arrefecimento, de forma a incorporar ar e prevenir a formação de cristais de gelo de grandes dimensões. O produto final é uma espuma semissólida suave e consistente, facilmente maleável e que pode ser retirada com uma colher.el e que pode ser retirada com uma colher. , Моро́зиво (зах. також льоди́) — заморожени … Моро́зиво (зах. також льоди́) — заморожений десерт, що виробляють переважно з молока, вершків, масла, цукру з додаванням смакових та запахових речовин. Морозиво може бути також фруктовим (на основі соку і м'якоті фруктів і ягід). Таке морозиво називають «шербет».і ягід). Таке морозиво називають «шербет». , En su forma más simple, el helado o crema … En su forma más simple, el helado o crema helada es un alimento congelado que por lo general se hace de productos lácteos tales como leche o crema. El helado es un sistema en el que coexisten diversos subsistemas en total armonía . Generalmente se endulza con azúcar, edulcorantes o miel. Típicamente se le añaden otros ingredientes, tales como yemas de huevo, frutos secos, frutas, chocolate, galletas, dulce de leche , además de saborizantes, aditivos y estabilizantes .aborizantes, aditivos y estabilizantes . , Lody – zamrożony deser, który uzyskuje się … Lody – zamrożony deser, który uzyskuje się poprzez zamrażanie masy uzyskanej z produktów mlecznych (lody mleczne) bądź wody (lody wodne) z dodatkami smakowymi (dodatki tradycyjne – owoce czy czekolada lub nietradycyjne – warzywne czy nawet mięsne), lub zamrażanie masy złożonej z owoców, cukru i wody (sorbet). Alternatywną opcją dla lodów mlecznych są lody wykonywane na bazie napojów: sojowego, ryżowego, owsianego itp. Lody podawane są w różnej postaci, najczęściej w rożku lub kubku waflowym w postaci gałek lub w postaci zakręconego stożka (lody włoskie i amerykańskie), czy na patyku (zamrożona masa lodowa utrzymuje się na patyku wbitym w jej środek, np. lody „Bambino”). Występują w ogromnej liczbie odmian i z wieloma dodatkami, z których najpopularniejszymi są: bita śmietana, rurki wafloweniejszymi są: bita śmietana, rurki waflowe , Il gelato è una preparazione alimentare a … Il gelato è una preparazione alimentare a base di latte, zucchero e vari aromi, portata allo stato solido e pastoso mediante congelamento e contemporanea agitazione; il tutto posteriormente all’impiego delle materie prime utilizzate per la sua fabbricazione e destinate alla vendita e al consumo in tale stato.e alla vendita e al consumo in tale stato. , El gelat són unes postres gelades elaborad … El gelat són unes postres gelades elaborades industrialment o artesanament amb sucre i productes lactis (llet i nata, principalment) combinats amb extractes, essències, colorants i sabors; són ideals contra la calor. La base tradicional és una crema perfumada de vegades amb fruita triturada, xocolata fosa, etc. i congelada, a la qual se sol haver afegit clara d'ou muntada a punt de neu o de vegades també nata muntada. A molts països n'està regulada la classificació en funció de la quantitat d'ingredients en tants per cents. Això vol dir que no poden dir, posem per cas, que un gelat és de maduixa si en realitat només està fet de 60% de maduixa i la resta són altres ingredients.maduixa i la resta són altres ingredients. , Ice cream is a sweetened frozen food typic … Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.re malleable as its temperature increases. , Roomijs is een variant van consumptie-ijs … Roomijs is een variant van consumptie-ijs dat in diverse Europese landen wettelijk minimaal 5% melkvet dient te bevatten. Tot 2009 diende roomijs in Nederland voor ten minste 8% uit melkvet te bestaan. Roomijs is in Nederland een beschermde aanduiding krachtens de Warenwet. Andere varianten van consumptie-ijs zijn: melkijs (2,5% melkvet), Italiaans ijs (luchtig geklopt waterijs zonder melk met veel fruitpuree of vruchtensappen), granite (hard vruchtenijs op basis van suikersiroop) en parfait (een luchtige variant van roomijs).arfait (een luchtige variant van roomijs). , Моро́женое — пищевой продукт-десерт, предс … Моро́женое — пищевой продукт-десерт, представляющий собой замороженную в процессе непрерывного взбивания массу, содержащую в основе своей питательные, вкусовые, ароматические и эмульгирующие вещества. К мороженому нередко относят также фруктовый лёд, получаемый простым замораживанием фруктово-ягодных соков и пюре.ораживанием фруктово-ягодных соков и пюре. , Es krim' merupakan sebuah makanan beku yan … Es krim' merupakan sebuah makanan beku yang dibuat dari produk susu seperti krim, lalu dicampur dengan perasa dan pemanis buatan ataupun alami. Campuran ini didinginkan dengan diaduk sambil mengurangi suhunya untuk mencegah pembentukan es batu. Suhu dikurangi dengan menaruh campuran es krim ke sebuah wadah yang dimasukkan ke dalam campuran es pecah dan garam. Garam membuat air cair dapat berada di bawah titik beku air murni, membuat wadah tersebut mendapat sentuhan merata dengan air dan es tersebut.entuhan merata dengan air dan es tersebut. , En France, d'après la législation, les glaces se répartissent en trois catégories distinctes : la crème glacée, la glace et le sorbet. , アイスクリーム（英: ice cream）は、牛乳などを原料にして、冷やしながら空気を含むように攪拌してクリーム状とし、これを凍らせた菓子である。そのうち、柔らかいものは「ソフトクリーム」と呼ばれる。後述する通り、国によっては「アイスクリーム」製品の規格を規定する場合がある。例えば日本では乳固形分及び乳脂肪分が最も高いアイスクリームと、アイスミルク、ラクトアイスの3種類を合わせて広義に「アイスクリーム類」と称す。乳成分をほとんど含まず、クリーム状でない氷菓もアイスクリームに括られることも多い。 , Το παγωτό είναι παγωμένο γλύκισμα, το οποί … Το παγωτό είναι παγωμένο γλύκισμα, το οποίο φτιάχνεται συνήθως από κρέμα και γάλα. Το παγωτό χωρίς γάλα ονομάζεται γρανίτα, και καλύπτει συνήθως τις γεύσεις φρούτων, όπως λεμόνι ή βερίκοκο. Το νόημα της λέξης "παγωτό" διαφέρει από χώρα σε χώρα. Για να διαχωριστούν διαφορετικές ποικιλίες καί είδη παγωτού, χρησιμοποιούνται όροι όπως , σορμπέ και τζελάτο.οποιούνται όροι όπως , σορμπέ και τζελάτο. , Glass, förr även glace, är ett fryst livsm … Glass, förr även glace, är ett fryst livsmedel vars huvudingredienser traditionellt är socker, grädde eller mjölk och ibland äggula. Ordet kommer från det franska ordet för is, glace. Fransk typ av glass innehåller äggula, vilket gör den mer fyllig. Amerikansk typ av glass innehåller traditionellt inte äggula, även om det blivit vanligare. Ingredienserna kan antingen kallvispas eller så sjuds äggula och socker under vispning. Äggsmeten fryses sedan under omrörning vilket ger en krämig konsistens. När glassen kärnas tillförs luft i den. I billigare varianter vispas mer luft in i glassen.re varianter vispas mer luft in i glassen. , Speiseeis, in der Schweiz und Luxemburg da … Speiseeis, in der Schweiz und Luxemburg das Glace [ˈɡlasə] (aus dem Franz.), veraltet Gefrorenes, ist eine Zubereitung aus verschiedenen Zutaten, die durch einen Gefrierprozess in einen festen oder pastenförmigen Zustand gebracht wird. Aus Speiseeis werden Eisspeisen hergestellt.s Speiseeis werden Eisspeisen hergestellt. , Is bia é uachtar reoite nó reoiteog a itea … Is bia é uachtar reoite nó reoiteog a itear go forleathan timpeall na cruinne é. Déantar le uachtar, bainne, uibheacha, siúcra agus purée torthaí, más gátar sin, é. Reoitear na comhábhair agus coimeadtar reoite i gcónaí iad. Bíonn teocht íseal ag uachtar reoite nuair a itear é. Braitheann uigeacht an uachtair reoite ar cé chomh fuar is atá sé. Má tá sé fíor-reoite, beidh sé crua, ach má thosaíonn sé ag téamhú, tosóidh sé ag leá agus beidh uigeacht bog aige agus is furast le dhuine é a scaobadh ansin.us is furast le dhuine é a scaobadh ansin. , Izozkia azkenburu izoztua da, askotan esne … Izozkia azkenburu izoztua da, askotan esnea eta esne-gaina bezalako esnekiekin egiten dena eta fruta eta beste osagai batzuekin nahasten dena. Aldaera askok azukrea ere dute, nahiz eta batzuetan beste gozagarri batzuk erabiltzen diren. Zenbait kasutan zaporearen indartzaile eta artifizialak eransten zaizkio.rtzaile eta artifizialak eransten zaizkio. , ( 다른 뜻에 대해서는 아이스크림 (동음이의) 문서를 참고하십시오.) 아이스크림(영어: ice cream, 문화어: 얼음보숭이)은 차가운 디저트로, 보통 크림에 향신료와 거품을 낸 흰자위를 넣고 얼린 음식이다. 초코 맛, 딸기 맛, 바닐라 맛, 녹차 맛 등 여러가지의 맛이 있다. 참고로, ice cream은 iced cream 또는 cream ice에서 파생된 단어다. 하드 아이스크림와 소프트 아이스크림 등으로 나눌 수 있다. , Glaciaĵo estas glaciigita kremo, ofte kun fruktaj aŭ aliaj ingrediencoj. Veganaj glaciaĵoj uzas anstataŭ bestlakta kremo diversajn plantlaktojn, tofuon aŭ bananon. , Zmrzlina je mražený mléčný výrobek ze směsi smetany nebo mléka, cukru, vajec, a přísad (ovoce, čokoláda, vanilka aj.). , 冰激凌（英語：ice cream），港澳慣稱之為雪糕，新加坡、台湾慣稱之為冰淇淋或甜 … 冰激凌（英語：ice cream），港澳慣稱之為雪糕，新加坡、台湾慣稱之為冰淇淋或甜筒，是一种冷冻的甜品，通常以鮮奶油或奶油等乳制品為原料，並加入水果或其他成分和香料混合製成。大多數冰淇淋含糖，但也有一部分是使用其他的甜味剂。某些時候在天然成分之外，製造過程中也會加入人工香料或食用色素。混合後的原料會在降溫中同時攪拌，以混入空氣並防止冰晶產生。成品會呈現表面平滑的半凝固狀態，並可塑型或用勺子挖取。工業制成的冰淇淋一般是将混合好的冰淇淋液体注入置于冰盐混合物的模具中，冰盐混合物在过冷融化的过程中，将吸收大量热，可令冰淇淋快速冷冻。根据《美國聯邦食品法》規定，冰淇淋中的乳脂成份至少為重量的百分之十。冰淇淋快速冷冻。根据《美國聯邦食品法》規定，冰淇淋中的乳脂成份至少為重量的百分之十。
rdfs:label	Helado , 아이스크림 , Speiseeis , Gelat , Παγωτό , アイスクリーム , 冰淇淋 , Gelato , Lody , Glaciaĵo , Es krim , Dessert glacé , Roomijs , Zmrzlina , Izozki , مثلجات , Мороженое , Uachtar reoite , Морозиво , Ice cream , Sorvete , Glass

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http://dbpedia.org/resource/Stroh%27s_Ice_Cream + , http://dbpedia.org/resource/Wall%27s_%28ice_cream%29 + , http://dbpedia.org/resource/Natural_Ice_Cream + , http://dbpedia.org/resource/Twister_%28ice_cream%29 + , http://dbpedia.org/resource/Arun_Icecreams + , http://dbpedia.org/resource/Selecta_%28dairy_products%29 + , http://dbpedia.org/resource/Drumstick_%28frozen_dairy_dessert%29 + , http://dbpedia.org/resource/Cornetto_%28frozen_dessert%29 +	http://dbpedia.org/property/producttype
http://dbpedia.org/resource/Chocolate_ice_cream + , http://dbpedia.org/resource/Hokey_pokey_%28ice_cream%29 + , http://dbpedia.org/resource/Biscuit_Tortoni + , http://dbpedia.org/resource/Booza + , http://dbpedia.org/resource/Dondurma + , http://dbpedia.org/resource/Hertog + , http://dbpedia.org/resource/Queso_ice_cream + , http://dbpedia.org/resource/Stracciatella_%28ice_cream%29 + , http://dbpedia.org/resource/Mix-in + , http://dbpedia.org/resource/Mint_chocolate_chip + , http://dbpedia.org/resource/Freeze-dried_ice_cream + , http://dbpedia.org/resource/Green_tea_ice_cream + , http://dbpedia.org/resource/Choc-top + , http://dbpedia.org/resource/Bastani + , http://dbpedia.org/resource/Sundae + , http://dbpedia.org/resource/Chocolate_chip_cookie_dough_ice_cream + , http://dbpedia.org/resource/Knickerbocker_glory + , http://dbpedia.org/resource/Raspberry_ripple + , http://dbpedia.org/resource/Rocky_road_%28ice_cream%29 + , http://dbpedia.org/resource/Sorbetes + , http://dbpedia.org/resource/Cherry_ice_cream + , http://dbpedia.org/resource/Kulfi + , http://dbpedia.org/resource/Ube_ice_cream + , http://dbpedia.org/resource/Strawberry_ice_cream + , http://dbpedia.org/resource/Superman_%28ice_cream_flavor%29 + , http://dbpedia.org/resource/Spumoni + , http://dbpedia.org/resource/Spaghettieis + , http://dbpedia.org/resource/Ice_cream_sandwich +	http://dbpedia.org/property/type
http://dbpedia.org/resource/Gelato + , http://dbpedia.org/resource/Mango_pomelo_sago +	http://dbpedia.org/property/variations
http://en.wikipedia.org/wiki/Ice_cream +	http://xmlns.com/foaf/0.1/primaryTopic
http://dbpedia.org/resource/Ice_cream +	owl:sameAs
http://dbpedia.org/resource/Liquid_nitrogen +	rdfs:seeAlso

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